Roasted Curried Chickpeas and Cauliflower

Name: Roasted Curried Chickpeas and Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings.
Cuisine: Asia, Indian
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

TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD: 4 servings.

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'd like. —Pam Correll, Brockport, Pennsylvania

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

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.

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