Preparation

• Place two oven racks in the top two-thirds of the oven. Place a rimmed baking sheet on the top rack and heat the oven to 400°F. Once the oven is hot, carefully remove the hot pan. Using tongs, toss the potatoes well with half of the oil, 1/2 tsp. salt, and all of the pepper. Roast until the potatoes are tender and golden brown and crispy in many parts, about 50 minutes, tossing halfway through.
• On another rimmed baking sheet, toss the carrots, 2 Tbs. oil, and 1/2 tsp. salt; spread on one side of the pan and roast for 15 minutes (put this pan on the lower oven rack); remove the baking sheet from the oven and use a spatula to flip over the carrots. Onto the empty half of the baking sheet, use tongs to toss the cauliflower florets, the remaining 2 Tbs. oil, and 1/2 tsp. salt. Keep the carrots and cauliflower separate as best as possible. Return the pan to the oven and roast the carrots and cauliflower until both are tender when poked with a fork and golden brown in a few spots, about another 20 minutes.
• Meanwhile, place the raisins in a small bowl and cover with 1/2 cup of boiling or very hot water. Let sit until the raisins are tender, about 30 minutes, then drain.
• Pour the potatoes, carrots, and cauliflower (with their oil) into a large bowl, then add the drained raisins, drained chickpeas, parsley, lemon juice, garam masala, and the remaining 1/2 tsp. salt. Toss well with tongs. Divide among the serving plates and add a dollop of soy yogurt alongside each portion.