|15 min||40 min||55 min||8|
|1 medium head||Cauliflower|
|1/4 tsp||Cayenne pepper|
|1 can (19oz)||Chickpeas, canned, drained (drained, rinsed)|
|1 tsp||Cilantro (coriander) (ground)|
|1/2 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.
are a great source of plant-based protein and fiber!
is a cruciferous vegetable - high in fiber and B vitamins!