Oven-Baked Indian Vegetables with Chickpeas

Name: Oven-Baked Indian Vegetables with Chickpeas
Cuisine: Indian
Ingredients: 1 small red onion, chopped; 3 medium-size Yukon gold potatoes, peeled or scrubbed, cut into ½-inch dice; Salt and freshly ground black pepper; 2 medium-size zucchini, cut into ½-inch dice; 1 jalapeño chile, seeded and minced; Salt and freshly ground black pepper; 1½ cups cooked chickpeas or 1 (15.5-ounce) can chickpeas, rinsed and drained; 3 tablespoons chopped fresh cilantro; ¾ teaspoon ground cumin; ½ teaspoon paprika; 1 teaspoon grated fresh ginger; 1 tablespoon ground coriander; 1 (14-ounce) can fire-roasted diced tomatoes, undrained; 1½ cups cooked chickpeas or 1 (15.5-ounce) can chickpeas, rinsed and drained; ¼ teaspoon ground turmeric; 2 tablespoons tomato paste

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Roasting the potatoes, onion, and zucchini before combining them with the spices, tomatoes, and beans adds a delicious flavor dimension to the finished dish.

Ingredients

3 medium-size Yukon gold potatoes, peeled or scrubbed, cut into ½-inch dice
1 small red onion, chopped
2 medium-size zucchini

Asia
India
Vegan
Gluten-free

Method

Preheat the oven to 425°F. Lightly oil two large baking pans.
Spread the potatoes and onion evenly in one of the baking pans and the zucchini in the second pan. Spray the vegetables lightly with cooking spray and season to taste with salt and pepper. P