1 Cup Chickpeas (Cooked Or Canned)

2 Cups Cauliflower Florets

2 Medium Onions, Diced

1 Tablespoon Olive Oil

1 Teaspoon Ground Cumin

1/2 Teaspoon Salt (Or To Taste)

1/2 Teaspoon Turmeric

1 Teaspoon Ground Coriander

1/2 Teaspoon Paprika

1/4 Teaspoon Black Pepper

Step: 1

Heat Olive Oil In A Large Skillet Or Frying Pan Over Medium Heat

Step: 2 

Add The Diced Onions, Cook For About 2 Minutes. Then Combine The Ground Cumin, Ground Coriander, Turmeric, Paprika, Salt, And Black Pepper. Mix Well.

Step: 3

Add The Cauliflower Florets To The Skillet And Cook For About 5 Minutes, Stirring Occasionally, Until They Start To Soften Slightly.

Step: 4

Add The Spiced Mixture To The Skillet And Stir To Coat The Cauliflower Evenly. Cook For Another 2-3 Minutes To Toast The Spices And Develop The Flavors.

Step: 5

Drain And Rinse The Chickpeas (If Using Canned) And Add Them and Add Tomato Sauce To The Skillet. Stir To Combine With The Cauliflower And Spices. Cook For An Additional 5 Minutes, Or Until The Chickpeas Are Heated Through.

Step: 6

While The Chickpeas And Cauliflower Are Cooking, Prepare Your Choice Of Quinoa Or Rice According To The Package Instructions.

Step: 7

Once The Chickpeas And Cauliflower Are Cooked, Remove The Skillet From The Heat.

Step: 8

To Serve, Divide The Cooked Quinoa Or Rice Into Bowls. Top With The Spiced Chickpeas And Cauliflower Mixture.