Indian Cauliflower, Potato And Chickpea Casserole

Simple, quick, easy and nutritious…as I love it!
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Indian Cauliflower, Potato And Chickpea Casserole

Simple, quick, easy and nutritious…as I love it!
Couverts6
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Equipment

  • oven
  • Large bowl

Ingredients

  • 1 19 oz can of 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
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/4 tsp. ground turmeric
  • 1/4 tsp. cayenne
  • 1/4 cup fresh coriander or parsley optional

Instructions

  • Preheat oven to 475F.
  • Put a baking sheet in the preheated oven for 5 minutes to warm.
  • In a large bowl, mix the ingredients.
  • Remove pan from oven.
  • Spread the mixture in a
  • single layer.
  • Roast, stirring occasionally, for 25 minutes or until the potatoes are tender.

Notes & Wine Advice

Serve with a nice green salad.
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Course; Casserole / Main Course / Vegetables