Roasted Curried Chickpeas and Cauliflower

  • Women‍‍`s Corner
  • October 17, 2022

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


- 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

Read More: Easy lemon meringue pie

Method: 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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