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Indian-Spiced Cauliflower, Potatoes and Chickpeas

Makes 8 servings

Roasting the vegetables and chickpeas adds a deep, delicious flavor to this exotic dish.

Ingredients

1  can (19 oz/540 mL) chickpeas, drained and rinsed 1 
1 lb Yukon gold potatoes, peeled and cut into 1⁄2-inch (1 cm) cubes 500 g
4 cups cauliflower florets (about 1 medium cauliflower) 1 L
1/4 cup canola or olive oil, divided 60 mL
1/2 tsp cumin seeds 2 mL
1/8 tsp salt 0.5 mL
3  cloves garlic, minced 3 
1 cup finely chopped onion 250 mL
2 tsp minced fresh jalapeño pepper, including seeds 10 mL
2 tsp minced gingerroot 10 mL
1 tsp ground cumin 5 mL
1 tsp ground coriander 5 mL
1/4 tsp ground turmeric 1 mL
1/4 tsp cayenne pepper 1 mL
1/4 cup chopped fresh cilantro or parsley (optional) 60 mL
  • Preheat oven to 475°F (240°C)
  • 2 large rimmed baking sheets

Instructions

Step 1
Place baking sheets in preheated oven for 5 minutes to heat.

Step 2
In a large bowl, toss together chickpeas, potatoes, cauliflower, 2 tbsp (30 mL) oil, cumin seeds and salt. Remove baking sheets from oven. Divide mixture evenly among baking sheets and spread out in a single layer. Roast, stirring occasionally, for 25 minutes or until potatoes are tender.

Step 3
Meanwhile, in a Dutch oven, heat the remaining oil over medium heat. Sauté garlic, onion, jalapeño and ginger for 5 to 6 minutes or until onion is soft and starting to turn golden. Stir in ground cumin, coriander, turmeric and cayenne. Add 1⁄4 cup (60 mL) water, scraping up all the bits from the bottom of the pan.

Step 4
Stir in roasted vegetables. Cover and boil, stirring occasionally, for 5 minutes or until flavors are combined and most of the water is absorbed. Serve garnished with cilantro (if using).

Tips

For less heat, remove the seeds from the jalapeño.
This recipe is ideal for a potluck. Transfer hot vegetables to a slow cooker set on Warm.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 190
12%
Fat / Lipides 7.9 g
Saturated / saturés 0.7 g
+ Trans / trans
Cholesterol / Cholestérol 0 mg
8%
Sodium / Sodium 192 mg
9%
Carbohydrates / Glucides 26 g
20%
Fiber / Fibres 5 g
Sugars / Sucres 4 g
Protein Protéines 5 g
1%
Vitamin A / Vitamine A
47%
Vitamin C / Vitamine C
4%
Calcium / Calcium
10%
Iron / Fer
Very high in: Vitamin B6 and folate
High in: Vitamin C
Diabetes Food Choice Values:
1 Carbohydrate 
1 1⁄2 Fats
Did you know?
Cauliflower means “cabbage flower”; this is a fitting name, since cauliflower is a variety of cabbage — hence the strong cabbage-like aroma when it’s cooked.

Contributor
Judy Coveney, Dietitian, Ontario
© Cook! Dietitians of Canada. 2011. Published by Robert Rose Inc.

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