Indian-Spiced Potatoes, Chickpeas and Cauliflower

15 55 228
Ingredients Minutes Calories
Prep Cook Servings
15 min 40 min 8
Indian-Spiced Potatoes, Chickpeas and Cauliflower
Health Highlights


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.



are a great source of plant-based protein and fiber!


is a cruciferous vegetable - high in fiber and B vitamins!

Nutrition Facts

Per Portion

Calories 228
Calories from fat 83
Calories from saturated fat 10.7
Total Fat 9.2 g
Saturated Fat 1.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 5.3 g
Cholesterol 0
Sodium 234 mg
Potassium 665 mg
Total Carbohydrate 32 g
Dietary Fiber 7.3 g
Sugars 5.5 g
Protein 7.9 g

Dietary servings

Per Portion

Meat Alternative 0.4
Vegetables 3.1

Energy sources


Meal Type(s)