| 15 | 55 | 228 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 40 min | 8 |
| 1 medium head | Cauliflower |
| 1/4 tsp | Cayenne pepper |
| 1 can (19oz) | Chickpeas, canned, drained (drained, rinsed) |
| 1 tsp | Cilantro (coriander) (ground) |
| 1 tsp | Cumin |
| 1/2 tsp | Cumin seeds |
| 3 clove(s) | Garlic (minced) |
| 2 tsp minced | Ginger root |
| 1 tsp | Jalapeno pepper (minced) |
| 1/4 cup | Extra virgin olive oil (divided) |
| 1/4 cup | Parsley, fresh (chopped (optional)) |
| 1/4 tsp | Sea Salt |
| 1/4 tsp | Turmeric, ground |
| 1 cup | Yellow onion (chopped) |
| 5 potato | Yukon Gold potato (peeled, cut into 1/2 inch cubes - organic) |
1. Preheat oven to 475°F (240°C)
2. Place baking sheets in preheated oven for 5 minutes to heat.
3. 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.
4. Meanwhile, in a Dutch oven, heat the remaining olive over medium heat. Sauté garlic, onion, jalapeño and ginger for 5-6 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.
5. Stir in roasted vegetables. Cover and boil, stirring occasionally, for 5 minutes or until flavours are combined and most of the water is absorbed. Serve garnished with cilantro.
Chickpeas
are a great source of plant-based protein and fiber!
Cauliflower
is a cruciferous vegetable - high in fiber and B vitamins!
| Meat Alternative | 0.4 |
| Vegetables | 3.1 |
