Save on Pinterest

Roasted Curried Chickpeas and Cauliflower

When there’s not much time to cook, try roasting potatoes and cauliflower with chickpeas for a warm-you-up dinner. It's a filling meal on its own, but you can add chicken or tofu to the sheet pan if you like. —Pam Correll, Brockport, Pennsylvania
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    4 servings

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

Directions

  • Preheat oven to 400°. Place first 7 ingredients in a large bowl; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
  • Roast until vegetables are tender, 30-35 minutes, stirring occasionally. Sprinkle with cilantro.
Nutrition Facts
1-1/2 cups: 339 calories, 13g fat (2g saturated fat), 0 cholesterol, 605mg sodium, 51g carbohydrate (6g sugars, 8g fiber), 8g protein. Diabetic Exchanges: 3 starch, 2 fat, 1 vegetable, 1 lean meat.

Recommended Video