Roasted Vegetable Kebabs with Curried Chickpeas & Yogurt Sauce

Preheat oven to 450 degrees Fahrenheit.

Wash and dry fresh produce. Cut the cauliflower into large florets. Cut the Brussels sprouts in half through the stem ends. Peel and thinly slice the onion. Peel and cut the carrots into 1/2 inch thick rounds. Peel and mince the garlic, smashing until it resembles a paste. Finely chop the mint. Roughly chop the parsley. Cut the lime into quarters.

Thread the cauliflower, carrots, and Brussels sprouts onto four wooden skewers, alternating the vegetables in any way you like. (If any vegetables didn't fit on the skewers, finely chop them and add to the chickpeas later.) Place the kebabs on a lightly oiled baking sheet. Drizzle the kebabs with a little olive oil and season them with salt and pepper. Roast for 15-17 minutes, or until the edges of the vegetables are browned and slightly crispy.

While the kebabs roast, in a small bowl, combine the yogurt, mint, about 1/3 of the garlic paste (save the rest for the curried chickpeas), and the juice from 1 lime wedge. Stir until blended and season with salt and pepper to taste.

While the kebabs roast, in a large pan, heat a little olive oil on medium-high until hot. Add the onion and the remaining garlic paste; cook for 2 to 3 minutes, or until the onion is slightly softened, stirring occasionally. Season with salt and pepper. Increase the heat to high and add any remaining vegetables; cook for 2 to 3 minute, or until the vegetables are softened, stirring occasionally. Season with salt and pepper to taste.

While the kebabs finish roasting, drain and rinse the chickpeas. Add them to the pan along with the turmeric, cumin, curry powder, and half the parsley; cook 1-2 minutes to toast the spices, stirring frequently. Add the juice of 1 lime wedge and 2 tbsp of water and cook 1-2 minutes, or until everything is well combined and heated through, stirring occasionally.

Once the kebabs are done, remove them from the oven. Divide the curried chickpeas between 2 plates and lay the kebabs on top. Spoon the yogurt sauce over the plate. Garnish with the remaining parsley and lime wedges. Enjoy!