Curried Cauliflower with Chickpeas

This interesting dish doesn’t originate with me, though heaven only knows where I found it! Don’t be afraid to ramp up the heat for extra flavor, tasting as you go along.

Curried Cauliflower with Chickpeas:

13 fl. oz. (398 mL) can tomato sauce

1 c. (250 mL) vegetable or chicken broth

2 tsp. (10 mL) real or imitation maple syrup

1-1/2 tbsp. (22 mL) curry powder

1/2 tsp. (2.5 mL) cumin powder

1 tsp. (5 mL) salt

1 head cauliflower, each floret chopped

1 small hot red pepper (such as a chili pepper), diced fine

15 oz. (443 mL) can chickpeas drained and rinsed

Cilantro, stemmed, as needed

In large skillet, combine tomato sauce, broth, maple syrup, curry powder, cumin, and salt. Combine well, cooking over medium heat until it starts to bubble. Lower heat to medium-low, adding chopped cauliflower. 

Cover skillet, cooking 5 min. before adding red pepper. Continue to cook, covered, until vegetables are almost tender, 5-to-10 min. Add chickpeas, cooking 5 min.  longer. Serve at once, topped with a flurry of cilantro. A little sour cream on the side will lower the heat. Serves 4.