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Dinner recipe · from the recipe book

Dry-Spiced Potato, Cauliflower and Chickpea Sabzi

Golden, crisp-edged potatoes and cauliflower tossed with chickpeas in toasty cumin, turmeric and ginger, finished with lemon and cilantro, served with warm whole-wheat pita.

Dry-Spiced Potato, Cauliflower and Chickpea Sabzi

Ingredients

  • 3 small500 gRed potatoescut into 3/4-inch cubes
  • 4¼ cups florets450 gCauliflowercut into small florets
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 1 medium119 gRed bell pepperdiced
  • 1 medium110 gYellow onionthinly sliced
  • 4 cloves12 gGarlicminced
  • 2 tbsp grated12 gFresh gingergrated
  • 1 whole14 gJalapeñoseeded and minced
  • 2½ tbsp36 gCanola oil
  • 2 tsp4 gGround cumin
  • 1 tsp3 gGround turmeric
  • 1¾ tsp3 gGround coriander
  • ¾ tsp2 gChili powder
  • ¾ tsp5 gSalt
  • ½ cup120 gWater
  • 2 tbsp30 gLemon juice
  • ¾ cup chopped12 gFresh cilantrochopped
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 4 large pitas256 gWhole-wheat pitawarmed and cut into wedges

Steps

  1. Prepare all vegetables first: cube the potatoes, cut the cauliflower, dice the bell pepper, slice the onion, mince the garlic and jalapeño, and grate the ginger.
  2. In a small bowl, stir together the cumin, turmeric, coriander, chili powder and salt to make the spice mix.
  3. Heat half the canola oil in a large lidded skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until browned on several sides, about 8 minutes.
  4. Add the cauliflower and half the spice mix, stir to coat, then pour in the water. Cover and cook over medium heat until the potatoes are just tender, about 10 minutes.
  5. Uncover, push the vegetables to the sides, and add the remaining half of the canola oil to the center. Add the onion and cook 3 minutes, then add the garlic, ginger and jalapeño and cook 1 minute until fragrant.
  6. Add the bell pepper, chickpeas and the remaining half of the spice mix. Toss everything and cook uncovered, stirring now and then, until the pan is dry and the vegetables are crisp at the edges, 6 to 8 minutes.
  7. Turn off the heat, sprinkle with the lemon juice and cilantro, and toss.
  8. Serve with the warmed pita and spoonfuls of the Greek yogurt on the side.

Contains: Milk, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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