Gluten-Free Chana Masala with Cauliflower Rice

Instructions

1. 1Open the 2 cans of chickpeas, then pour them into a colander to rinse and drain them. Set aside.
2. 2Break the 1 medium cauliflower into florets. Place the florets in a food processor and pulse until the pieces are about the size of rice grains. Set aside.
3. 3Place a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the 2 tablespoons of oil. Once the oil is shimmering, add the 1 medium onion, which you have chopped into small pieces. Sauté the onion for 5-7 minutes, until it looks golden brown and soft.
4. 4Add the 1 tablespoon of ginger-garlic paste to the skillet. Stir and cook for 1 minute until you can smell its fragrance.
5. 5Add the 2 medium tomatoes, which you have chopped into small pieces, to the skillet. Cook, stirring occasionally, for 5-7 minutes until the tomatoes have softened and started to break down.
6. 6Add the rinsed and drained chickpeas, the 2 tablespoons of chana masala, and the 1 teaspoon of salt to the skillet. Stir everything together well. Cover the skillet and let it cook for 10-15 minutes, stirring every few minutes, until the sauce has thickened slightly and the flavors have blended.
7. 7While the chana masala is cooking, place a separate 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the cauliflower rice to the dry skillet. Cook for 5-7 minutes, stirring frequently, until the cauliflower rice is slightly tender and has a faint aroma.
8. 8Serve the chana masala hot. Spoon the cauliflower rice onto plates and top with the chana masala. Garnish with the 1/4 cup of cilantro, which you have chopped.