Yukon Gold potato
(peeled, cut into 1/2 inch cubes)
Preheat oven to 475°F (240°C)
Place baking sheets in preheated oven for 5 minutes to heat.
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.
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.
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.