Baked Vegetables with Chickpeas and Garam Masala
Recipe adapted from Sarah Walker Caron
If you don’t have, or don’t like, garam masala, substitute curry powder or your favorite spice blend and adjust to taste.
Ingredients
2 heaping cups small broccoli florets
2 1/2 cups quartered and sliced leeks, (about 1 large or 2 medium — white and light green parts only)
1 cup diced carrots
15.5- oz can chickpeas, , drained and rinsed
1 15.5- oz can diced tomatoes, , drained
2 cloves garlic, , minced
1 tbsp garam masala
2 tbsp olive oil
1 tsp kosher salt
fresh ground black pepper
4 cups cooked rice, (white or brown)
Instructions
Preheat oven to 400 degrees Fahrenheit.
In a 9×13-inch glass baking dish, stir together the broccoli, leeks, carrots, red onion, chickpeas, tomatoes and garlic. Sprinkle with garam masala, salt and pepper. Stir. Drizzle with olive oil and stir again.
Bake for 25-30 minutes, stirring occasionally until the vegetables are crisp-tender.
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