Spiced chickpeaS With caulifloWer and roaSted lemon
Yield 4 servings ToTal Time 1 hour 10 minutes ingredienTs
Kosher salt, as needed
1 lemon, preferably a Meyer lemon, thinly sliced and seeded
1 (1kg) head of cauliflower, cut into bite-size pieces (about 8 cups)
1 ½ cups cherry tomatoes, halved 2 jalapenos, seeded and thinly sliced ½ cup extra-virgin olive oil, plus more as needed
1 tsp cumin seeds
1 tsp tomato paste
½ tsp Tabasco or other hot sauce
¾ tsp ground turmeric
½ tsp ground cumin
¼ tsp ground coriander
1 (396g-453g) can chickpeas, drained and blotted dry 0.45kg baby or fingerling potatoes, cut into quarters
2 rosemary sprigs
¾ cup plain whole-milk yogurt (or substitute soya, nut or coconut milk yogurt) ¼ cup chopped fresh dill or mint, plus more for garnish
¼ cup chopped fresh basil, plus more for garnish
¼ cup chopped parsley, plus more for garnish
1 large garlic clove, finely grated or minced Fresh lemon juice, as needed
meThods
1. Position racks in the top and bottom thirds of oven and heat to 425 degrees. Bring a small pot of heavily salted water to a boil. Add lemon slices and simmer until softened, about 5 minutes. Drain, pat dry with a clean kitchen towel and cut slices into quarters.
2. On a rimmed sheet pan, toss cauliflower, tomatoes and jalapenos with ¼ cup oil and ½ teaspoon salt. Fold in lemon slices. Place pan on bottom rack of oven and roast, tossing every 10 minutes, until well-browned, about 35 to 45 minutes.
3. In a small bowl, stir together ¼ cup oil, cumin seeds, tomato paste, Tabasco, ground turmeric, cumin and coriander.
4. On a separate rimmed sheet pan, toss together chickpeas, potatoes, spice-oil mixture and salt to taste. Top with rosemary sprigs. Roast on top rack until potatoes are golden, 30 to 40 minutes, tossing mixture halfway through. Remove pan and toss with more salt to taste.
5. While everything is roasting, make the sauce: In a small bowl, whisk together yogurt, dill, basil, parsley, garlic, ½ teaspoon salt and a squeeze of lemon juice. Taste and add more salt or lemon if needed.
6. To serve, toss roasted chickpeas and potatoes with cauliflower mixture. Drizzle with more oil, yogurt sauce and herbs.