Roasted Spiced Veggies & Chickpeas
2/3 cup vegetable broth
2 Tbsp soy sauce
1 Tbsp olive oil
1 Tbsp finely chopped fresh ginger (I hate dealing with fresh ginger so I used 1 tsp ground ginger)
2 tsp chili powder
1 1/2 tsp ground coriander
1/2 tsp allspice
1/2 tsp ground cardamom (We don't have this and I couldn't find it at the grocery store, so I'm not sure what kind of taste it adds.)
In a large bowl, mix all of the above together. Add 4 large coarsely chopped carrots, 1-2 large onions peeled & cut into eighths, and 2 large red bell peppers cut into approximately 1" chunks. Stir well to coat the veggies with the marinade.
Preheat the oven to 400°. Spray a large jelly-roll pan with non-stick spray. Spread the veggies and marinade in the coated pan.
Bake, stirring occasionally, for 35-40 minutes. Add a little broth if necessary to keep moist. (This was necessary, I found.)
Add 1 can well-rinsed chick-peas and 3/4 cup tomato sauce to the veggies and stir to mix. Bake another 10 minutes, or until the beans are heated through. Add more broth if needed to keep the veggies moist.
Serve over rice of your choice (we used basmati and it was great).
Submitted by GlendaS
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