Chickpea Curry Bowls

insidersproject.ca

Wendy Johnston

1 head cauliflower, cut or broken into florets

1 can Chickpeas, drained and rinsed

3 tbsp (45 mL) olive oil

2 tbsp (30 mL) tomato paste

1 tsp (5 mL) garam masala

1 tsp (5 mL) ground cumin

3 garlic cloves, minced

salt and pepper, to taste

subheading: Herbed yogurt:

½ cup (125 mL) plain yogurt

1 lemon, juiced

1 handful mint leaves

1 handful cilantro leaves Shop

salt to taste

Note: Ingredients may have been altered from the original.

Directions at insidersproject.ca

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