Lunch: Roasted Curried Chickpeas and Cauliflower Recipe
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, 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
Instructions
Preheat oven to 400 °. In a large bowl, combine potatoes, cauliflower, chickpeas, oil, curry powder, salt and pepper; toss to coat.
Transfer to a 15x10x1-in. baking pan coated with cooking spray. Roast 35-40 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
