Indian Cauliflower, Potato And Chickpea Casserole
Simple, quick, easy and nutritious…as I love it!
Equipment
- oven
- Large bowl
Ingredients
- 1 19 oz can of chickpeas drained and rinsed
- 1 lb Yukon Gold potatoes peeled and cut into 1/2 inch cubes
- 4 cups cauliflower florets
- 1/4 cup canola oil or olive oil
- 1/2 tsp. cumin seeds
- 1/8 tsp. salt
- 3 cloves garlic chopped
- 1 cup finely chopped onion
- 2 tsp. chopped fresh jalapeno with seeds
- 2 tsp. fresh ginger
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/4 tsp. ground turmeric
- 1/4 tsp. cayenne
- 1/4 cup fresh coriander or parsley optional
Instructions
- Preheat oven to 475F.
- Put a baking sheet in the preheated oven for 5 minutes to warm.
- In a large bowl, mix the ingredients.
- Remove pan from oven.
- Spread the mixture in a
- single layer.
- Roast, stirring occasionally, for 25 minutes or until the potatoes are tender.
Notes & Wine Advice
Serve with a nice green salad.