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
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
Reviews
We were both a little surprised how good this was! I used Yukon Gold potatoes because that's what I had. I used 1 T dried parsley instead of the fresh cilantro (not a cilantro fan), and put the parsley in the olive oil mixture right away. I think I might try red potatoes some time, just to add some color. (I cubed the potatoes, but did not peel them after I washed them. Thanks for this new combination! We will definitely make this again.
Great simple vegetarian weeknight dinner! I also like it with a little squeeze of lime juice at the end.
Really good and so simple. This would be easily adaptable with other spices to make different variations.
I made this tonight to go with roasted chicken. Delicious!!! My Hubby and I both loved it! Thanks a bunch!