| Did a friend forward this to you? Sign up here. Tidbits Hi, all. The words of hope and encouragement I shared in yesterday’s newsletter continue to buoy me, so I’ll keep this one short. Today’s recipe is a vegetarian dream: Roasted Vegetables and Chickpeas in Creamy Almond Sauce. - You probably know this, but: Thanksgiving is next week! Fortunately, my colleagues put together a new slate of recipes and, after tasting them, I can tell you with confidence that you’ll want to add at least one of them to your menu this year. Bonus: You can make all of them ahead of time, if you want! I’m going to make Aaron Hutcherson’s Roast Turkey With Caramelized Onion and Miso Gravy for a Friendsgiving feast, and I might need to add Matt Brooks’s Mashed Sweet Potatoes in Orange Cups to the — *checks notes* — four other potato dishes I like having on the table.
- How long do we have before satire and reality merge?
- My colleague Emily Heil conducted a blind tasting of popular store-bought stuffing mixes. Although I like to make my own stuffing, I have a soft spot for the oniony, salty, uber savoriness of the winning mix.
- The use of the word “integrity” is in decline.
A few notes about today’s dish: It’s from Nourish columnist Ellie Krieger, who was inspired by a recipe in Nik Sharma’s cookbook “The Flavor Equation.” It reminds me of a korma, with its nutty, creamy qualities. To save on time, prep the ingredients that follow the olive oil while the vegetables are roasting. Looking for more protein? Serve this as a side to chicken or fish. If you’re worried you don’t have all of the spices, see the substitutions section, below. Finally, don’t skip the lemon or mint; they make the dish.  | Today’s recipe |  Photos by Tom McCorkle; food styling by Gina Nistico, both for The Washington Post | Roasted Vegetables and Chickpeas in Creamy Almond SauceFind substitution suggestions and other tips below the recipe. Make ahead: The vegetables can be roasted up to 4 days in advance.
Storage: Refrigerate for up to 4 days.
Servings: 4 (makes 6 cups)
Total time: 45 mins Ingredients - 1 1/2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon ground ginger
- 1 teaspoon granulated garlic
- 3/4 teaspoon fine salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 6 cups (20 ounces) cauliflower florets
- 4 medium carrots (10 ounces total), peeled and cut on the bias into 1/2-inch-thick pieces
- 1 red bell pepper, cored, seeded and cut into 1-inch pieces
- 4 tablespoons olive oil, divided
- 1 medium yellow onion (8 ounces), minced
- 1/2 cup almond flour
- 1 1/4 cups water, plus more as needed
- One (15-ounce) can no-salt-added chickpeas, drained and rinsed
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh mint leaves
Steps1. Position a rack in the middle of the oven and preheat to 425 degrees. 2. In a small bowl, whisk together the coriander, turmeric, chili powder, ginger, garlic, salt and pepper until combined. 3. In a large bowl, combine the cauliflower, carrots and bell pepper. Sprinkle with about half of the spice mixture, drizzle with 2 tablespoons of the oil and toss to coat evenly. Transfer the vegetables to a large, rimmed baking sheet and roast for 20 to 22 minutes, or until the vegetables are firm-tender and lightly browned in spots, stirring once or twice while they cook. 4. When the vegetables are about 5 minutes away from being done, in a large, deep skillet over medium heat, heat the remaining 2 tablespoons of oil until shimmering. Add the onion and cook, stirring, until translucent, about 5 minutes. Add the remaining spice mixture and the almond flour and cook, stirring, until fragrant, about 1 minute. Stir in the water, increase the heat to high and bring to a boil. Stir in the roasted vegetables and the chickpeas and return the mixture to a boil. Add more water, if needed, 1/4 cup at a time, to maintain a saucy consistency. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the vegetables are tender, 3 to 5 minutes. Stir in the lemon juice and season to taste with additional salt, if desired. Divide among shallow bowls, garnish with the mint and serve. From cookbook author and registered dietitian nutritionist Ellie Krieger. Tested by Olga Massov. Nutrition information per serving (1 1/2 cups): Calories: 394; Total Fat: 23 g; Saturated Fat: 3 g; Carbohydrates: 41 g; Sodium: 555 mg; Cholesterol: 0 mg; Protein: 12 g; Dietary Fiber: 13 g; Sugar: 13 g.
Substitution suggestions + other tips and ideas: - If you don’t have all four ground spices >> use a combination of any two you do. Or, substitute 3 to 4 teaspoons of Madras curry powder.
- Granulated garlic >> 1 clove minced or finely grated garlic, tossed with the vegetables before roasting.
- Canned chickpeas >> 1 1/2 cups home-cooked chickpeas or 7 ounces firm tofu or paneer, cubed.
- Chili powder >> any type of mild ground chiles.
- Yellow onion >> white or sweet onion or 4 scallions.
- Red bell pepper >> yellow or orange bell pepper.
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