Indian Spiced Vegetable & Chickpea Vermicelli Stir-fry

Cook 200g of vermicelli according to package directions until al dente. Drain, rinse with cold water to prevent sticking, and set aside.

Heat 2 tablespoons of vegetable oil in a large pan or wok over medium heat. Add 1 teaspoon of cumin seeds and let them splutter.

Add 1 medium finely chopped onion and sauté until translucent, about 5-7 minutes.

Stir in 3 minced garlic cloves, 1 inch grated ginger, and 1 slit green chili (if using). Sauté for 1 minute until fragrant.

Add 2 medium diced carrots, 1 medium diced beet, 1 cup broccoli florets, and 1 cup cauliflower florets. Cook for 8-10 minutes, stirring occasionally, until vegetables are tender-crisp.

Stir in 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, and 1/2 teaspoon garam masala. Cook for 1 minute, stirring to coat the vegetables.

Add the drained and rinsed 400g can of chickpeas and 2 cups chopped leafy greens. Cook for 2-3 minutes until greens wilt.

Add the cooked vermicelli to the pan. Gently toss everything together until well combined and heated through. Season with salt to taste.

Remove from heat. Stir in 1 tablespoon of fresh lemon juice. Garnish with 2 tablespoons of fresh chopped cilantro, if desired.