Servings: 4 to 6
Equipment
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.
Nutrition
Calories: 344kcal | Carbohydrates: 38g | Protein: 14g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 4mg | Sodium: 872mg | Potassium: 1172mg | Fiber: 15g | Sugar: 11g | Vitamin A: 1882IU | Vitamin C: 156mg | Calcium: 213mg | Iron: 4mg
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