Nutrition

Spiced Vegetables And Garbanzo Beans With Yogurt

Recipe excerpted with permission from Sheet Pan Magic by Sue Quinn, revealed by Quadrille Publishing.

This meat-free recipe, from the brand new guide Sheet Pan Magic, makes meal clean-up a snap—your complete meal is cooked inside a sheet pan. Curry powder typically raises eyebrows amongst purists, however there’s nothing fallacious with a shortcut from time to time, so long as you layer different flavors into the dish. Seek out a good-quality scorching curry powder, and also you gained’t look again.

Spiced Vegetables And Garbanzo Beans With Yogurt Recipe

Serves four generously. Takes 1 hour 20 minutes, together with 20 minutes draining.

Ingredients:

  • 6 Tbsp canola oil or different flavorless oil, plus additional if wanted
  • 1 medium eggplant, about 10½ oz.
  • ½ tsp sea salt
  • 2 medium onions, coarsely chopped
  • 10½ oz. cauliflower florets, reduce small
  • Sea salt and freshly floor black pepper
  • four garlic cloves, crushed
  • 1 heaping tsp grated recent ginger
  • 2–three Tbsp good-quality scorching curry powder
  • 2 14-oz. cans chopped tomatoes
  • 14-oz. can garbanzo beans (not drained)
  • 2 tsp sea salt flakes

To serve:

  • Squeeze of lemon juice
  • 1 cup Greek yogurt
  • Large handful chopped mint

Directions:

Preheat the oven to 425 levels. Pour the oil into an 8x12x2-inch sheet pan and place contained in the oven to warmth.

Meanwhile, chop the eggplant into ¾-inch cubes, place in a colander and toss with the ½ teaspoon of salt. Set the colander over a bowl or sink to empty for 20 minutes. Spread the eggplant out on paper towels, pat dry and squeeze out any extra moisture.

Carefully place the onions, eggplant and cauliflower into the recent oil within the sheet pan, season with salt and pepper and toss to coat. Roast for 20–25 minutes (shaking the pan sometimes) or till the greens are virtually tender and a bit of browned on the edges. Add the garlic, ginger and curry powder to the pan and blend in properly, including just a little extra oil to moisten the spices if too dry. Return the pan to the oven for five minutes.

Add the chopped tomatoes, the garbanzo beans with the can water and the ocean salt flakes to the pan and stir. Return to the oven for 30 minutes, stirring a few times, or till the sauce is effervescent and barely lowered, and the greens and garbanzo beans are very tender. Serve with a squeeze of lemon, a spoonful of yogurt on prime and a beneficiant sprinkling of mint.

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