Roasted Indian-Spiced Vegetables and Chickpeas with Raisins

Roasted Indian-Spiced Vegetables and Chickpeas with Raisins
Photo by Kate Sears


  • 1 lb. carrots, peeled and cut into 2- x ½-inch matchsticks
  • 28 oz. baby red potatoes, quartered
  • 1 small head cauliflower, cut into 1-inch florets
  • 5 grinds black pepper
  • About 2 cups plain soy yogurt, for serving
  • 1 tsp. garam masala (without salt)
  • 1 Tbs. fresh-squeezed, strained lemon juice
  • + 5 more ingredients
    • ½ cup vegetable oil, divided
    • ½ cup raisins or currants
    • One 15-oz. can chickpeas, rinsed and drained
    • ½ cup finely chopped fresh flat-leaf parsley or cilantro leaves
    • 2 tsp. kosher salt, divided

Place two oven racks in the top two-thirds of the oven. Place a rimmed baking sheet on the top rack and heat the oven to 400°F. Once the oven is hot, carefully remove the hot pan. Using tongs, toss the potatoes well with half of the oil, 1/2 tsp. salt, and all of the pepper. Roast until the potat...

View full recipe at Fine Cooking


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