{"id":72,"date":"2011-01-26T13:57:09","date_gmt":"2011-01-26T21:57:09","guid":{"rendered":"http:\/\/www.jsgreene.com\/blog\/?p=72"},"modified":"2011-01-26T13:57:09","modified_gmt":"2011-01-26T21:57:09","slug":"pepper-and-onion-roast-with-soft-indian-spices","status":"publish","type":"post","link":"https:\/\/www.jsgreene.com\/blog\/?p=72","title":{"rendered":"Pepper and Onion Roast with Soft Indian Spices"},"content":{"rendered":"

I made this recipe a couple of times a few days ago and I just can’t stop thinking about it. \u00a0It’s light, it’s healthy (as far as I can tell) and SUPER tasty and flavorful. \u00a0The recipe comes from my most favorite cookbook (that I whole-heartedly recommend) called, The Splendid Table’s How To Eat Supper<\/a>. \u00a0I have not made something from this cookbook that is so-so. \u00a0Everything is very tasty and on the different-side. \u00a0If 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.<\/p>\n

Prep Time: <\/strong>10-15 minutes
\nOven Time: <\/strong>40 minutes
\nServes:<\/strong> 3 to 4 as a main dish (it is a light main dish — I would recommend a nice fruit salad to accompany). \u00a0Serve hot, at room temperature, or reheated. \u00a0The roast keeps for 2 days in the refrigerator.<\/span><\/p>\n

Ingredients
\n3 large garlic cloves (I used minced garlic)<\/em>
\n2 tight-packed tablespoons fresh coriander leaves (cilantro)<\/em>
\nOne 1-inch piece of fresh ginger, peeled and sliced thin
\n1 large red bell pepper, cut into 1\/2-inch pieces
\n<\/span><\/strong>2 large yellow bell peppers, cut into 1\/2-inch pieces
\n1 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)<\/em>
\n1 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)<\/em>
\nOne 15-ounce can chickpeas, rinsed and drained
\n1 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)<\/em>
\n1 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)<\/em>
\n1\/4 to 1\/2 teaspoon kosher or sea salt
\n3 tablespoons cold-pressed vegetable oil or good-tasting extra-virgin olive oil<\/span><\/strong><\/p>\n

Finishing Seasonings
\n1 to 2 tablespoons tamarind concentrate (optional — I used a splash of lime juice)<\/em>
\n1\/4 cup fresh coriander leaves (optional — I used it one time and then omitted the second time) <\/em>
\n1 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)<\/em><\/span><\/strong><\/p>\n

Preparation<\/strong><\/p>\n

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). \u00a0(I used a rimmed cookie sheet both times <\/em>AND<\/em><\/strong> used a silpat, which I highly recommend.)<\/em><\/span><\/p>\n

2. In a food processor, combine the garlic, fresh coriander leaves and ginger. \u00a0Process until chopped fine–don’t puree them.<\/p>\n

3. Turn the mix into a large bowl. \u00a0Add all the other ingredients except the finishing seasonings. \u00a0Toss to blend. \u00a0carefully turn the mixture out onto the hot pan, spreading the pieces to cover the entire pan. \u00a0Roast for 40 minutes, turning often and scraping up the brown glaze from the pan’s bottom. \u00a0Once the peppers are tender, the greens browned, and the chickpeas crisp, the roast is done.<\/p>\n

4. Taste the roast for seasoning, and turn into a serving bowl. \u00a0If using the tamarind, blend it in. \u00a0Drop the coriander leaves over the vegetables, and pass the yogurt separately.<\/p>\n

Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

I made this recipe a couple of times a few days ago and I just can’t stop thinking about it. \u00a0It’s light, it’s healthy (as far as I can tell) and SUPER tasty and flavorful. \u00a0The recipe comes from my … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[22,80,90,101,109,120,153,154,156,209,236,291,293,330,368,397,398],"tags":[],"_links":{"self":[{"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/72"}],"collection":[{"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=72"}],"version-history":[{"count":0,"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/72\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=72"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=72"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=72"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}