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1. Preheat your oven to 220°C (425°F). Pat the drained chickpeas thoroughly dry with a clean kitchen towel — this is key to getting them crispy. Set aside.
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2. In a large bowl, whisk together the olive oil, ground cumin, ground coriander, smoked paprika, ground turmeric, chili flakes, minced garlic, salt, and black pepper to form a spice paste.
4 tbsp Olive oil,
2 tsp Ground cumin,
2 tsp Ground coriander,
1.5 tsp Smoked paprika,
0.5 tsp Ground turmeric,
0.5 tsp Chili flakes,
4 clove Garlic cloves, minced,
1 tsp Salt,
0.5 tsp Black pepper
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3. Add the cauliflower florets, carrot slices, and dried chickpeas to the bowl. Toss well until everything is evenly coated in the spice paste. Squeeze in half the lemon juice and toss again.
2 can Canned chickpeas, drained and rinsed,
1 piece Cauliflower, cut into medium florets,
4 piece Carrots, peeled and cut into thick diagonal slices,
0.5 piece Lemon
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4. Spread everything in a single layer across one or two large baking trays — do not crowd the pan or the vegetables will steam rather than roast. Roast at 220°C (425°F) for 30–35 minutes, turning once halfway through, until the cauliflower is charred at the edges, the carrots are tender, and the chickpeas are golden and slightly crispy.
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5. While the tray bake roasts, stir together the Greek yogurt with a squeeze of the remaining lemon juice and a pinch of salt until smooth and loose enough to drizzle. Taste and adjust seasoning.
0.5 piece Lemon,
1 tsp Salt,
0.5 cup Full-fat Greek yogurt
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6. Remove the tray from the oven and immediately squeeze any remaining lemon over the hot vegetables. Scatter the chopped parsley and torn mint leaves over the top, then dust with sumac for a fruity brightness. Drizzle the yogurt sauce generously over everything and serve straight from the tray.
0.2 cup Fresh flat-leaf parsley, roughly chopped,
0.2 cup Fresh mint leaves, roughly torn (garnish),
1 tsp Sumac
By james