Roasted Curried Chickpeas and Cauliflower

Side Dishes

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.

Roasted Curried Chickpeas and Cauliflower

Average Rating: 4.8

TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 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

Instructions

1. 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.
2. 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.