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Indian-Spiced Cauliflower, Potatoes and Chickpeas

(adapted from cookspiration.com)


  • 2 cups cooked chickpeas or approx. 1 can of canned chickpeas
  • 1 pound peeled potatoes cut into ½ inch cubes (you could substitute sweet potato or a winter-variety squash)
  • 4 cups frozen cauliflower florets
  • ¼ cup oil
  • Salt to taste
  • 3 cloves garlic
  • 2 small onions chopped (about 1 cup)
  • 1 tsp ground ginger
  • 1 ½ tsp cumin
  • 1 tsp coriander
  • ¼ tsp turmeric


  1. Preheat oven to 475°F (240°C)
  2. Place two baking sheets in preheated oven for 5 minutes to heat.
  3. In a large bowl, toss together chickpeas, potatoes, cauliflower, 2 tbsp oil, cumin and salt
  4. 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.
  5. Meanwhile, in a skillet, heat the remaining oil over medium heat. Sauté garlic, onion and ginger for 5 to 6 minutes or until onion is soft and starting to turn golden. Stir in ground cumin, coriander, turmeric and cayenne (optional). Add 1⁄4 cup (60 mL) water, scraping up all the bits from the bottom of the pan.
  6. Remove the pans from the oven and stir in roasted vegetables. Cover and boil, stirring occasionally, for 5 minutes or until flavors are combined and most of the water is absorbed.