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Chickpea & Broccoli Indian Tandoori Roasted Plate
Indian Tandoori Roasted Plate with chickpea & broccoli, prepared as a satisfying dinner.
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- 40 min
- Calories
- 550 kcal
- Protein
- 27.9 g
- Carbohydrates
- 83 g
- Fat
- 14.5 g
- Fiber
- 19.7 g
Ingredients
- 175 g potatoes
- 75 g greek yogurt
- 150 g chickpeas
- 140 g broccoli
- 7 g olive oil
Instructions
- Weigh and prepare all ingredients for one serving. Potatoes and greek yogurt quantities are measured as listed; dry grains and flours are weighed dry.
- Mix yogurt with tandoori spices. Marinate the protein or vegetables, then roast with potatoes at 210°C until cooked through.
- Add chickpeas (150 g) and broccoli (140 g) at the stage described above, cooking raw proteins fully and heating any ingredients that need cooking.
- Taste, adjust seasoning with salt and pepper if desired, and serve. Refrigerate leftovers promptly.
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