Roasted Curried Chickpeas and Cauliflower Recipe

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Roasted Curried Chickpeas and Cauliflower Recipe
Roasted Curried Chickpeas and Cauliflower Recipe photo by Taste of Home
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Roasted Curried Chickpeas and Cauliflower Recipe

Read Reviews
4.5 3 3
Publisher Photo
When there’s not much time to cook, try roasting potatoes and cauliflower with chickpeas for a warm-you-up dinner. Add chicken or tofu to the sheet pan if you like. —Pam Correll, Brockport, Pennsylvania
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

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, 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 seven 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. Yield: 4 servings.
Originally published as Roasted Curried Chickpeas and Cauliflower in Simple & Delicious February/March 2015

Nutritional 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 lean meat, 1 vegetable.

  • 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, 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
  1. Preheat oven to 400°. Place first seven 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. Yield: 4 servings.
Originally published as Roasted Curried Chickpeas and Cauliflower in Simple & Delicious February/March 2015

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Reviews forRoasted Curried Chickpeas and Cauliflower

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curlylis85 User ID: 3166950 256752
Reviewed Nov. 13, 2016

"Great simple vegetarian weeknight dinner! I also like it with a little squeeze of lime juice at the end."

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Seminoles User ID: 1412865 249976
Reviewed Jul. 1, 2016

"Really good and so simple. This would be easily adaptable with other spices to make different variations."

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diligentfrog User ID: 569604 225976
Reviewed May. 6, 2015

"I made this tonight to go with roasted chicken. Delicious!!! My Hubby and I both loved it! Thanks a bunch!"

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