Zesty Indian Butter Chickpea Bowls

Ingredients

• 2 cans chickpeas, rinsed and drained
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tsp garam masala
• 1 tsp cumin
• 1 tsp paprika
• 1 cup tomato sauce
• 1 cup coconut milk
• 2 tbsp lemon juice
• 2 tbsp butter
• 2 cups basmati rice
• 1 head cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss cauliflower florets with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.

2. 2

   In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the onion and sauté for 5 minutes until translucent. Add the garlic, ginger, garam masala, cumin, and paprika. Cook for 2 minutes, stirring frequently, until fragrant.