Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Roasted Indian-Spiced Vegetables and Chickpeas with Raisins

Kate Sears

Servings: 4 to 5

This quick and easy vegan entrée is economical and crowd-pleasing. Seek out garam masala (Indian spice blend) without salt, and prep the other ingredients while the potatoes roast.

Ingredients

  • 28 oz. baby red potatoes, quartered
  • 1/2 cup vegetable oil, divided
  • 2 tsp. kosher salt, divided
  • 5 grinds black pepper
  • 1 lb. carrots, peeled and cut into 2- x 1/2-inch matchsticks
  • 1 small head cauliflower, cut into 1-inch florets
  • 1/2 cup raisins or currants
  • One 15-oz. can chickpeas, rinsed and drained
  • 1/2 cup finely chopped fresh flat-leaf parsley or cilantro leaves
  • 1 Tbs. fresh-squeezed, strained lemon juice
  • 1 tsp. garam masala (without salt)
  • About 2 cups plain soy yogurt, for serving

Preparation

  • Place two oven racks in the top two-thirds of the oven. Place a rimmed baking sheet on the top rack and heat the oven to 400°F. Once the oven is hot, carefully remove the hot pan. Using tongs, toss the potatoes well with half of the oil, 1/2 tsp. salt, and all of the pepper. Roast until the potatoes are tender and golden brown and crispy in many parts, about 50 minutes, tossing halfway through.
  • On another rimmed baking sheet, toss the carrots, 2 Tbs. oil, and 1/2 tsp. salt; spread on one side of the pan and roast for 15 minutes (put this pan on the lower oven rack); remove the baking sheet from the oven and use a spatula to flip over the carrots. Onto the empty half of the baking sheet, use tongs to toss the cauliflower florets, the remaining 2 Tbs. oil, and 1/2 tsp. salt. Keep the carrots and cauliflower separate as best as possible. Return the pan to the oven and roast the carrots and cauliflower until both are tender when poked with a fork and golden brown in a few spots, about another 20 minutes.
  • Meanwhile, place the raisins in a small bowl and cover with 1/2 cup of boiling or very hot water. Let sit until the raisins are tender, about 30 minutes, then drain.
  • Pour the potatoes, carrots, and cauliflower (with their oil) into a large bowl, then add the drained raisins, drained chickpeas, parsley, lemon juice, garam masala, and the remaining 1/2 tsp. salt. Toss well with tongs. Divide among the serving plates and add a dollop of soy yogurt alongside each portion.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks