Chickpeas and Cauliflower

I recently have become a fan of Indian food - I know, I am a bit of a late bloomer. I never really liked it before but the older I get it seems the more I seem to broaden my horizons in terms of my palate. I have eaten it at restaurants but I have never tried to make any at home, until this weekend.

My sister and I share recipes and recipe ideas all of the time which is a lot of fun, particularly since we have such similar taste now so I have to give her credit for this idea. You need a a jar of a wet curry sauce(I found one at Trader Joe's but you should be able to find them at any grocery store) that was the base for this dish. I started with roasting chickpeas and cauliflower:

Chickpeas & Cauliflower
(1) can chickpeas, drained and patted with a paper towel to get rid of most of the excess moisture
(1) head cauliflower, chopped into small pieces
to taste:
olive oil
minced garlic
kosher salt
ground black pepper
lemon juice
cumin
red pepper flakes

Preheat the oven to 325. Toss all ingredients into a bowl and spread onto a baking sheet. Bake for 15 minutes, take out and stir and place back into the oven for 5-10 minutes, checking for the browning of the cauliflower. Once the cauliflower has some browned edges, take it out.

I think roasted Chickpeas and Cauliflower would be great by itself, but for the dish I started sauteing the chicken when I put the C&C back into the oven for 5-10 more minutes. Once the chicken was browned I added the curry sauce and then the C&C when it was done. Simmer for 5-10 minutes and put it on top of basmati rice and/or naan bread. There was definite heat that made me nose run (probably pretty mild for most people though, I am a bit of a wimp)but the flavors along with the heat made this one of the best dishes we have made. I think I said "Oh my god, this is so good" a half a dozen times.

Thanks Kristen and HAPPY BIRTHDAY!