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 side dish every one will love.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 253
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 253
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.
Source: tasteofhome.com
Roast until vegetables are tender, 30-35 minutes, stirring occasionally. Sprinkle with cilantro.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
