I made this recipe a couple of times a few days ago and I just can’t stop thinking about it. It’s light, it’s healthy (as far as I can tell) and SUPER tasty and flavorful. The recipe comes from my most favorite cookbook (that I whole-heartedly recommend) called, The Splendid Table’s How To Eat Supper. I have not made something from this cookbook that is so-so. Everything is very tasty and on the different-side. If you don’t have it and try (and like) and like this recipe, I recommend you add it to your cookbook collection…you won’t regret it.
Prep Time: 10-15 minutes
Oven Time: 40 minutes
Serves: 3 to 4 as a main dish (it is a light main dish — I would recommend a nice fruit salad to accompany). Serve hot, at room temperature, or reheated. The roast keeps for 2 days in the refrigerator.
3 large garlic cloves (I used minced garlic)
2 tight-packed tablespoons fresh coriander leaves (cilantro)
One 1-inch piece of fresh ginger, peeled and sliced thin
1 large red bell pepper, cut into 1/2-inch pieces
2 large yellow bell peppers, cut into 1/2-inch pieces
1 large or 2 medium red onions, cut into 1/4-inch-wide wedges (I used a regular brown onion both times when making this dish)
1 tight-packed cup arugula, curly endive, or spring mix, torn into bite-sized pieces (the first time I used arugula, the second time I used romaine — both were good)
One 15-ounce can chickpeas, rinsed and drained
1 teaspoon Crossover Spice Blend, or a blend of ground coriander, ground cumin and fresh-ground black pepper (I used about 3/4 tsp coriander, 1/2 tsp cumin, and 1/4 tsp pepper)
1 tablespoon tamarind concentrate; or 2 teaspoons lime juice with a little grated zest and a generous pinch of sugar (I used the lime juice, zest & sugar mixture)
1/4 to 1/2 teaspoon kosher or sea salt
3 tablespoons cold-pressed vegetable oil or good-tasting extra-virgin olive oil
1 to 2 tablespoons tamarind concentrate (optional — I used a splash of lime juice)
1/4 cup fresh coriander leaves (optional — I used it one time and then omitted the second time)
1 cup plain whole-milk yogurt (optional, but I recommend…one time I used yogurt, one time I used sour cream — both work quite well and add a nice flavor at the end)
1. Heat the oven to 450F, and put a large shallow pan on the middle rack (a half-sheet pain is ideal because you don’t want to crowd the vegetables). (I used a rimmed cookie sheet both times AND used a silpat, which I highly recommend.)
2. In a food processor, combine the garlic, fresh coriander leaves and ginger. Process until chopped fine–don’t puree them.
3. Turn the mix into a large bowl. Add all the other ingredients except the finishing seasonings. Toss to blend. carefully turn the mixture out onto the hot pan, spreading the pieces to cover the entire pan. Roast for 40 minutes, turning often and scraping up the brown glaze from the pan’s bottom. Once the peppers are tender, the greens browned, and the chickpeas crisp, the roast is done.
4. Taste the roast for seasoning, and turn into a serving bowl. If using the tamarind, blend it in. Drop the coriander leaves over the vegetables, and pass the yogurt separately.