When You Need A Healthy Meal: Spicy Vegetables & Chickpeas

Vegetables and Chickpeas I love oven roasted vegetables and I am trying to add more bean-based protein to my menus. This recipe was on my cardiac rehab wall. The recipe has an Indian Spice kick, uses turmeric which is the spice of the moment and keeps well. I have added carrots and broccoli and both taste delicious. It can be served over rice or it makes a great wrap drizzled with yogurt.


1 medium cauliflower, cut into florets

Two handfuls of cherry tomatoes

1 medium onion chopped

1 can (15 oz) low sodium chickpeas, rinsed and drained

4 cloves of garlic

3 tsp cumin

1 1/2 tsp turmeric

3/4 tsp cayenne

fresh grated pepper

fresh parsley

4 Tbsp olive oil

juice of one lemon


Preheat oven to 400

In a large bowl mix all the vegetables with the seasonings, oil, and lemon. Lay in a single layer on a parchment paper-lined cookie sheet. Bake about 15 to 20 minutes, until the cauliflower is crunchy brown and the tomatoes are bursting.



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