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–+ servings

Spicy Indian Cauliflower, Potato, and Chickpea Bake

Couverts6
Preparation 15 minutes
Preparation time:25 minutes
Deel op Facebook Print Recipe

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
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Course; Main Course
Cuisine; India
Diets; Gluten-Free / Vegetarian