Roasted Curried Chickpeas And Cauliflower Recipe

Ingredients

2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes1 small head cauliflower, broken into florets (about 3 cups)1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained3 tablespoons olive oil2 teaspoons curry powder3/4 teaspoon salt1/4 teaspoon pepper3 tablespoons minced fresh cilantro or parsley

Preparation

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.