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
Roasted Curried Chickpeas and Cauliflower
Roasted Curried Chickpeas and Cauliflower
Prep Time
15 min
Cook Time
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
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.
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