PEPPER AND ONION ROAST WITH SOFT INDIAN SPICES
- 3 large garlic cloves
- 2 tight-packed tablespoons fresh coriander leaves
- One 1-inch piece fresh ginger, peeled and sliced thin
- 1 large red bell pepper, cut into ½-inch pieces
- 2 large yellow bell peppers, cut into ½-inch pieces
- 1 large or 2 medium red onions, cut into ¼- inch-wide wedges
- 1 tight-packed cup arugula, curly endive, or spring mix, torn into bite-sized pieces
- One 15-ounce can chickpeas, rinsed and drained
- 1 teaspoon Crossover Spice Blend or a blend of ground coriander, ground cumin, and fresh-ground black pepper
- 1 tablespoon tamarind concentrate; or 2 teaspoons lime juice with a little grated zest and a generous pinch of sugar
- ¼ to ½ teaspoon kosher or sea salt
- 3 tablespoons cold-pressed vegetable oil or good-tasting extra-virgin olive oil
- 1 to 2 tablespoons tamarind concentrate (optional)
- ¼ cup fresh coriander leaves
- 1 cup plain whole-milk yogurt (optional)
Instructions:
This is the subtle side of Indian spicing.
- Heat the oven to 450°F, and put a large shallow pan on the middle rack (a half-sheet pan is ideal because you don’t want to crowd the vegetables).
- In a food processor, combine the garlic, fresh coriander leaves, and ginger. Process until chopped fine —don’t puree them.
- Turn the mix into a large bowl. Add all the other ingredients except the finishing seasonings. Toss to blend. Carefully turn the mixture out onto the hot pan, spreading the pieces to cover the entire pan. Roast for 40 minutes, turning often and scraping up the brown glaze from the pan’s bottom. Once the peppers are tender, the greens browned, and the chickpeas crisp, the roast is done.
- Taste the roast for seasoning, and turn into a serving bowl. If using the tamarind, blend it in. Drop the coriander leaves over the vegetables, and pass the yogurt separately.