Roasted Curried Chickpeas and Cauliflower

Ingredients

• 2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
• 1 small head cauliflower, broken into florets (about 3 cups)
• 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
• 3 tablespoons olive oil
• 2 teaspoons curry powder
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons minced fresh cilantro or parsley

Text Ingredients