Roasted to Perfection: Indian Spices Transform Broccoli, Eggplant, and Chickpeas
I love how Indian spices transform simple vegetables into something extraordinary. This roasted broccoli, eggplant, and chickpeas dish is one of my favorites. The mint yogurt sauce adds a refreshing touch that perfectly complements the flavors and ties everything together.
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I love incorporating Indian spices into different dishes. This recipe for roasted broccoli, eggplant, and chickpeas is a fun way to explore those flavors in a simple bowl format.
The vegetables roast up beautifully, offering a mix of textures and a hint of smokiness. To balance the warmth of the spices, I make a cool and refreshing mint yogurt sauce.
Serve it as a flavorful side dish with rice or flatbreads, or enjoy it on its own for a satisfying vegetarian main course. The vibrant colors and rich flavors make it a standout addition to any meal.
Ingredients
For the Roasted Vegetables and Chickpeas:
Broccoli and Eggplant: Choose broccoli florets with firm stalks and tight green florets. Avoid any that are wilted or yellowing. Look for eggplants that feel heavy for their size and have smooth, unblemished skin.
Chickpeas: Canned chickpeas are a convenient option, but dried chickpeas cooked from scratch can offer a more robust texture and nuttier flavor. Soaking and cooking dried chickpeas takes additional time, so plan accordingly.
Red Onion and Garlic: Red onion adds a touch of sweetness and a mild bite to the dish. You can substitute with yellow onion for a slightly milder flavor. Fresh garlic cloves offer the best flavor.
Spice Blend: Curry powder and chili powder are good starting points and I like to keep it simple with these two spices only. You can explore a custom blend for a more nuanced flavor. Ground cumin, coriander, turmeric, and smoked paprika can create a warm and aromatic spice mix.
For the Tangy Cilantro Mint Yogurt Sauce:
Fresh Herbs: Both cilantro and mint should be fresh and vibrant green. Avoid any herbs that are wilted or discolored.
Green Chilies: Use bird’s eye chili or serrano peppers for a medium level of heat. Jalapeños can be used as a substitute, but their flavor profile is slightly different.
Roasted Peanuts: Roasting the peanuts adds depth of flavor and a nice textural contrast to the creamy sauce. You can omit them for a nut-free version.
Plain Yogurt: Full-fat yogurt or Greek yogurt will provide a richer and creamier sauce, but low-fat yogurt can be used as a lighter alternative.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Combine garlic, oil, curry powder, chili powder, and salt in a small bowl. Mix well.
Step 2: Combine the broccoli, eggplant, chickpeas, and sliced red onion in a large mixing bowl. Add the spice-oil mixture to it. Toss everything together until the vegetables and chickpeas are well coated. Spread the mixture in a single layer on a large baking sheet.
Step 3: Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly browned and the chickpeas are crispy.
Step 4: Combine cilantro, mint leaves, green chili, red onion, ginger, peanuts, yogurt, and salt in a blender. Blend until smooth and creamy.
Expert Tips
- Ensure your oven is fully preheated before roasting. This helps to ensure even cooking and caramelization of the vegetables.
- Cut the broccoli and eggplant into uniform pieces so they cook evenly. This ensures that all pieces are done at the same time.
- Pat dry the chickpeas with a kitchen towel before roasting. Dry chickpeas will become crispier in the oven.
- Spread the vegetables on the baking sheet in a single layer. Overcrowding can cause them to steam instead of roast, leading to soggy results.
Serving Suggestions
Main Course or Side Dish: I love serving roasted broccoli, eggplant, and chickpeas with cooked rice, quinoa, or couscous for a satisfying main course. They also work wonderfully as a flavorful side dish alongside grilled chicken, fish, or tofu. The mint yogurt chutney ties everything wonderfully.
Bowl Meal or Salad Topping: For a vibrant bowl meal, I layer the roasted vegetables and chickpeas over cooked grains and a drizzle of mint-yogurt sauce. I also use them as a delicious salad topping to add depth of flavor and texture.
Wrap Filling: For a quick and satisfying lunch option, I stuff them into pita pockets or wraps with fresh greens and sliced tomatoes.
Meal Prep: I often prepare a batch of roasted broccoli, eggplant, and chickpeas at the start of the week for easy meal prep. Dividing them into individual containers makes for quick and convenient meals throughout the week.
Storing Leftovers
Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 4-5 days or in the freezer for up to 3 months. The vegetables and chickpeas may soften slightly, but the dish will still be flavorful. Reheat gently in a pan or microwave until warmed through.
Store the mint yogurt chutney in the refrigerator. It will stay fresh for up to 3-4 days. Be sure to stir it well before each use, as some separation may occur. I recommend not freezing the chutney as the texture of the yogurt may change when thawed.
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Equipment
- Mixing bowl
- Baking sheet
Ingredients
For Roasted Vegetables and Chickpeas:
- 1 large head broccoli cut into florets
- 1 large eggplant cubed
- 1½ cups cooked chickpeas use 1 15 oz can or cook dried chickpeas from scratch
- 1 red onion sliced
- 3 cloves garlic minced
- 3 tablespoons oil
- 2 tablespoons curry powder adjust to taste
- ½ teaspoon chili powder optional, for heat
- ½-¾ teaspoon salt adjust as per taste
- 2 tablespoons cilantro chopped (for garnish)
- ½ lemon optional
For the Tangy Cilantro Mint sauce:
- 1 cup cilantro
- 1 cup mint leaves
- 1-2 green chilies adjust for spice preference, chopped (optional)
- ½ small red onion diced
- ¼ cup peanuts
- ½ cup plain yogurt
- ½ teaspoon salt adjust as per taste
Instructions
Roasted the vegetables and chickpeas:
- Preheat your oven to 400℉.
- Combine garlic, oil, curry powder, chili powder, and salt in a small bowl. Mix well.
- Combine the broccoli, eggplant, chickpeas, and sliced red onion in a large mixing bowl. Add the spice-oil mixture to it. Toss everything together until the vegetables and chickpeas are well coated.
- Spread the mixture in a single layer on a large baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly browned and the chickpeas are crispy.
- Once roasted, remove the vegetables from the oven. Squeeze fresh lemon juice over them. Garnish with chopped fresh cilantro.
Make the mint chutney sauce
- Combine cilantro, mint leaves, green chili, red onion, ginger, peanuts, yogurt, and salt in a blender. Blend until smooth and creamy.
Serve:
- Serve the Indian-inspired roasted broccoli, eggplant, and chickpeas warm with cooling mint chutney sauce. They can be enjoyed on their own or as a side dish. Turn them into a bowl by serving them over a bed of basmati rice or with naan bread.
Notes
- Ensure your oven is fully preheated before roasting. This helps to ensure even cooking and caramelization of the vegetables.
- Cut the broccoli and eggplant into uniform pieces so they cook evenly. This ensures that all pieces are done at the same time.
- Pat dry the chickpeas with a kitchen towel before roasting. Dry chickpeas will become crispier in the oven.
- Spread the vegetables on the baking sheet in a single layer. Overcrowding can cause them to steam instead of roast, leading to soggy results.
