Dietitians of Canada

Recipes

Makes 8 servings

Roasting the vegetables and chickpeas adds a deep, delicious flavor to this exotic dish.

1	can (19 oz/540 mL) chickpeas, drained and rinsed	1
1 lb	Yukon gold potatoes, peeled and cut into 1⁄2-inch (1 cm) cubes	500 g
4 cups	cauliflower florets (about 1 medium cauliflower)	1 L
1/4 cup	canola or olive oil, divided	60 mL
1/2 tsp	cumin seeds	2 mL
1/8 tsp	salt	0.5 mL
3	cloves garlic, minced	3
1 cup	finely chopped onion	250 mL
2 tsp	minced fresh jalapeño pepper, including seeds	10 mL
2 tsp	minced gingerroot	10 mL
1 tsp	ground cumin	5 mL
1 tsp	ground coriander	5 mL
1/4 tsp	ground turmeric	1 mL
1/4 tsp	cayenne pepper	1 mL
1/4 cup	chopped fresh cilantro or parsley (optional)	60 mL

Place baking sheets in preheated oven for 5 minutes to heat.
In a large bowl, toss together chickpeas, potatoes, cauliflower, 2 tbsp (30 mL) oil, cumin seeds and salt. Remove baking sheets from oven. Divide mixture evenly among baking sheets and spread out in a single layer. Roast, stirring occasionally, for 25 minutes or until potatoes are tender.
Meanwhile, in a Dutch oven, heat the remaining olive over medium heat. Sauté garlic, onion, jalapeño and ginger for 5-6 minutes or until onion is osft and starting to turn golden. Stir in ground cumin, coriander, turmeric and cayenne. Add 1/4 cup (60 mL) water, scraping up all the bits from the bottom of the pan.
Stir in roasted vegetables. Cover and boil, stirring occasionally, for 5 minutes or until flavors are combined and most of the water is absorbed. Serve garnished with cilantro (if using).

Very high in: Vitamin B₆ and folate

High in: Vitamin C

Diabetes Food Choice Values Per Serving:
1 Carbohydrate
1½ Fats