In a large skillet, combine tomato sauce, broth, maple syrup, curry powder, cumin, and salt. Stir together and cook over medium heat until it begins to bubble.
Lower the heat to medium-low and add the chopped cauliflower. Cover the skillet and cook for 5 minutes. Then add the red pepper. Continue to cook, covered, until the vegetables are almost tender (another 5 to 10 minutes). Add the chickpeas and cook for another couple minutes, until everything is tender.