Roasted Curried Chickpeas and Cauliflower Recipe
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Servings: 4 servings.
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
