Indian-Spiced Roasted Chickpeas, Onions, and Peppers

Adapted from The Splendid Table's How to Eat Supper

Serves 3-4

3 large garlic cloves
2 tight-packed tablespoons fresh cilantro leaves
One 1-inch piece fresh ginger, peeled and sliced thin
1 large red bell pepper, cut into 1/2-inch pieces
2 large yellow bell peppers, cut into 1/2-inch pieces
1 tight-packed cup arugula, curly endive, or spring mix, torn into bite-size pieces
One 15-ounce can chickpeas, rinsed and drained
1 teaspoon blend ground coriander, cumin, and black pepper
1 tablespoon tamarind concentrate (or just tamarind paste, chopped small)
1/4 to 1/2 teaspoon kosher or sea salt
3 tablespoons cold-pressed vegetable oil or good-tasting extra-virgin olive oil
Plain whole-milk yogurt to serve

1. Heat 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 veggies).
2. In a food processor, combine the garlic, fresh cilantro leaves, and ginger. Process until chopped fine- don't puree them.
3. Turn the mix into a large bowl. Add al the other ingredients except the yogurt. 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.
4. Taste the roast for seasoning, and turn into a serving bowl. Pass the yogurt separately.