Roasted Cauliflower and Chickpeas

Makes ~6-8 servings

3 large carrots, chopped into 1-inch pieces
1 head cauliflower, chopped into small chunks
1 yellow onion, sliced thinly
1 15-oz. can chickpeas, drained, rinsed, and patted dry

2 Tbsp double concentrated tomato paste
1/2 tsp cumin
1 1/2 tsp curry powder
1/2 tsp paprika
1/2 tsp turmeric
1/2 tsp salt
1/4 cup red wine vinegar
1/4 cup olive oil

Goat cheese, to taste

  • Preheat the oven to 400 degrees.
  • Add the chickpeas and chopped carrots, cauliflower, and onion to a 9 x 13 metal or glass baking dish.
  • In a measuring cup or small bowl, add all of the sauce ingredients (tomato paste, cumin, curry powder, paprika, turmeric, salt, red wine vinegar, and olive oil). Stir lightly until the tomato paste is fully blended throughout.
  • Pour the sauce evenly over the contents of the baking dish, then use a spatula or spoon to stir everything together until all of the vegetables and chickpeas are covered lightly in the sauce.
  • Bake for 45-60 minutes, until the cauliflower and carrot are soft inside and just starting to get crispy and brown on the outside. 
  • To serve, sprinkle small chunks of goat cheese over the still-warm vegetables.

When I first met Katja, she introduced me to a whole new suite of recipes that I would never have dreamed up on my own. Those recipes were all delicious, but it wasn’t until this week that I realized some were missing the proper context to make them truly wonderful. Take this cauliflower and chickpea dish, for example, which has been a bit of a revelation at the end of a cold and snowy weekend.

This weekend we headed to the coast. I was supposed to do some professional development in Boston and we decided to squeeze in a bit of a family gathering for Katja’s birthday while we were there. My training ended up cancelled, thanks to a minor storm that dusted us with three inches of snow. Instead, we spent the weekend hiking trails of virgin powder and relaxing by the wood stove.

Driving back to Western Massachusetts took us from the relatively mild coast to the more frigid foothills of the Berkshires. Our birthday brunch of coffee and delicious gluten-free baked goods (Katja’s mother is also an amazing cook) saw us admirably through the drive. Still, by the time we arrived at our house, we were feeling the pang that told us it was time to eat. So when our little Honda failed to get traction on our steep and snowy drive, we groaned in near perfect harmony with our stomachs.

Katja hauled groceries from our stranded car while I broke out the snow shovel for the first time this year. By the time we had the car back up the driveway, we were cold and famished. That’s where this dish came to save the day. For one thing, it was amazingly simple to make. Just cut up a few veggies and toss them in a baking dish with a bit of sauce, put the whole thing in the oven, and wait. We enjoyed a bit of relaxation as we warmed our bodies and sniffed the curry laden air.

On a cold day, when you are hungry and looking for a bit of comfort, there’s not much better than this dish. We like to eat it as an entrée as is, though it would go well over wild rice or quinoa, or with sliced sausage for those who are looking to turn it into a bulkier or more balanced meal. However you want to eat it, we hope it keeps you warm and comfy as the winter season heads your way.