Chickpea cauliflower masala

 Nice crockpot dish- I like the flavors. 4 servings

Note: crockpots vary in cooking times. I used my smaller crockpot.

1 large cauliflower head, cut into florets 

1 can of drained and rinsed chickpeas

1 large onion chopped finely 

3 cloves garlic, minced 

1 inch ginger, grated

1 can diced fire roasted tomatoes 

1 can lite coconut milk ( or regular)

2 teaspoons garam masala 

1 teaspoon turmeric powder 

1 teaspoon cumin seeds( not powdered)

Salt to taste

Directions 

1. Sauté onion for a few minutes and then add garlic and ginger— cooking until onions translucent. Place in crockpot.

2. Add diced tomatoes and the spices, mixing well.

3. Add the cauliflower, chickpeas, and coconut milk. Stir well. 

4. Cover and cook on low for 4 hours or until cauliflower is done to your liking.

5. Serve with rice or flatbread.

Note to self— not sure how long mine actually took since I had it on high for 30 minutes at first. I like my cauliflower on the crispy side.