Spicy Indian Cauliflower, Potato, and Chickpea Bake
Equipment
- Baking sheet
- Large bowl
- Mixing spoon
Ingredients
- 1 can 19 oz chickpeas, drained and rinsed
- 1 lb Yukon Gold potatoes peeled and cut into 1/2 inch cubes
- 4 cups cauliflower florets
- 1/4 cup canola oil or olive oil
- 1/2 tsp cumin seeds
- 1/8 tsp salt
- 3 cloves garlic chopped
- 1 cup finely chopped onion
- 2 tsp chopped fresh jalapeno with seeds
- 2 tsp fresh ginger grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp ground turmeric
- 1/4 tsp cayenne
- 1/4 cup fresh coriander or parsley chopped (optional)
Instructions
- Preheat the oven to 475°F (245°C).
- Place a baking sheet in the preheated oven for 5 minutes to warm.
- In a large bowl, mix together the chickpeas, potatoes, cauliflower, canola or olive oil, cumin seeds, and salt until well coated.
- Remove the hot baking sheet from the oven and spread the mixture in a single layer on the sheet.
- Roast the mixture in the oven, stirring occasionally, for 25 minutes or until the potatoes are tender.
- While the bake is roasting, prepare any optional fresh coriander or parsley for garnish.
- Serve the spicy Indian cauliflower, potato, and chickpea bake hot, garnished with fresh coriander or parsley if desired, alongside a nice green salad.
Notes & Wine Advice
Wine Advice:
For this spicy and flavorful dish, consider a fruity white wine such as Gewürztraminer or a light-bodied red wine like Grenache. If you prefer non-alcoholic options, a refreshing mango lassi would be a perfect pairing.Nutrition values
Calories: 280 kcal | Carbohydrates: 36 g | Protein: 8 g | Fat: 12 g | Sugar: 4 g