Baked Vegetables with Chickpeas and Garam Masala

Name: Baked Vegetables with Chickpeas and Garam Masala
Yield: 4 servings
Ingredients: 2 heaping cups small broccoli florets; 2 1/2 cups quartered and sliced leeks, (about 1 large or 2 medium - white and light green parts only); 1 cup diced carrots; 15.5- oz can chickpeas, , drained and rinsed; 1 15.5- oz can diced tomatoes, , drained; 2 cloves garlic, , minced; 1 tbsp garam masala; 2 tbsp olive oil; 1 tsp kosher salt fresh ground black pepper; 4 cups cooked rice, (white or brown)

Serves 4

Recipe adapted from Sarah Walker Caron

broccoli carrots leeks

Method

If you don't have, or don't like, garam masala, substitute curry powder or your favorite spice blend and adjust to taste.

1
Preheat oven to 400 degrees Fahrenheit.
2
In a 9×13-inch glass baking dish, stir together the broccoli, leeks, carrots, red onion, chickpeas, tomatoes and garlic. Sprinkle with garam masala, salt and pepper. Stir. Drizzle with olive oil and stir again.
3
Bake for 25-30 minutes, stirring occasionally until the vegetables are crisp-tender.

From the farm's kitchen

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