70 minutes
A vibrant dish of spiced chickpeas with roasted cauliflower, caramelized tomatoes, and tangy yogurt sauce.
Meyer Lemon, thinly sliced
0 oz
to taste
Cauliflower, florets
0 oz
Cherry Tomatoes, halved
0 oz
Jalapenos, sliced
0 oz
0.25 fluid ounces
Cumin Seeds
0 oz
0 oz
0.25 fluid ounces
Turmeric Powder
0 oz
0 oz
0 oz
Chickpeas, drained and rinsed
0 oz
Baby potatoes, quartered
0 oz
each
Whole-Milk Yogurt, plain
0 oz
Dill, freshly chopped
0 oz
Basil, freshly chopped
0 oz
Flat Leaf Parsley, freshly chopped
0 oz
Garlic, grated
0 oz
1. Prepare Meyer Lemon
Begin this vibrant dish by gently simmering thinly sliced Meyer lemon in salted water for about 5 minutes, until they are tender. Lay them on a kitchen towel to dry. This step infuses the lemons with a subtle salinity, mellowing their tartness and preparing them for roasting.
2. Roast Vegetables and Lemon
Preheat your oven to a high roast, and in the meantime, mix the cauliflower florets, halved cherry tomatoes, and sliced jalapeños with a quarter cup of extra-virgin olive oil and a generous pinch of kosher salt. Arrange this medley on a rimmed sheet pan along with the softened lemon slices and roast for 35-45 minutes. When the edges of the cauliflower are golden and the tomatoes have begun to caramelize, you'll know it's done.
3. Prepare Spice-Oil Mixture
While the vegetables are roasting, create your spice-oil by whisking together another quarter cup of olive oil with cumin seeds, a dollop of tomato paste, a splash of Tabasco, and a blend of ground turmeric, cumin, and coriander in a small bowl. This concoction will be the heart of the dish, bringing warmth and depth to the chickpeas and potatoes.
4. Roast Chickpeas and Potatoes
Toss the chickpeas and quartered baby potatoes in the spice-oil mixture, ensuring they are well coated, then season with salt to taste. Spread them out on a separate rimmed sheet pan, tucking in a couple of rosemary sprigs for an aromatic touch. Roast for 30-40 minutes until the potatoes are beautifully golden and the chickpeas have a delightful crispness that pops with each bite.
5. Prepare Yogurt Sauce
While the magic happens in the oven, stir up a tangy yogurt sauce by combining plain whole-milk yogurt with freshly chopped dill, basil, parsley, and grated garlic. Season with salt and a squeeze of fresh lemon juice to balance the richness.
6. Assemble the Dish
To assemble the dish, bring together the roasted chickpeas, potatoes, and the cauliflower mixture in a serving dish. Drizzle with a little more olive oil for a glossy finish and spoon over the zesty yogurt sauce. The harmony of the roasted, spiced chickpeas and vegetables with the cool, herb-infused sauce creates a symphony of flavors that are both comforting and exciting.
Use fresh, high-quality spices for the best flavor. Toast your spices briefly in a dry pan before using them to release their essential oils and deepen their flavors. If you have whole spices, consider toasting and grinding them yourself just before cooking.
Don't forget to season well with salt and pepper at different stages of the cooking process to enhance the natural flavors of the ingredients.
Don't skip this step! Roasting lemon intensifies its flavor and adds a unique, slightly sweet, and caramelized citrus element to the dish. Slice the lemons thinly and remove seeds to ensure even roasting and avoid bitterness.
Sauté onions, garlic, and ginger until they're fragrant and golden before adding the spices. This creates a flavorful foundation for the dish.
Cut the cauliflower into even-sized florets to ensure uniform roasting. Don't overcrowd the pan; give each floret enough space to brown and caramelize, which will add a deeper flavor to the dish.
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