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Roasted Vegetable Kebabs with Curried Chickpeas & Yogurt Sauce
Ingredients
  • ½ head cauliflower, broken into florets
  • 2 carrots, cut into ½-inch thick rounds
  • 6 to 7 ounces Brussels sprouts, trimmed and halved
  • Olive oil
  • Salt and pepper
  • ½ cup plain low-fat yogurt
  • 1 to 2 tablespoons finely chopped fresh mint
  • 3 cloves garlic, pressed or minced
  • 1 lime, cut into 4 wedges
  • 1 onion, diced
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon mild curry powder
  • 2 tablespoons roughly chopped fresh parsley
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