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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 dinner. It's a filling meal on its own, but you can add chicken or tofu to the sheet pan if you like. —Pam Correll, Brockport, Pennsylvania
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    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


  • 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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  • nickigunn
    Feb 10, 2021

    I think this is a good start of a great dish. I added carrots to bolster the flavor, based on the recommendation in another review. I will need to add more curry powder next time. My bf added a touch of Sriracha to his and he loved that touch. I'm excited to make it again.

  • Rachael
    Jan 3, 2021

    Oh. My. Gosh. I added matchstick carrots and chopped butternut squash zoodles. Used parsley instead of cilantro. Even our veggie haters scarfed this down. Added more curry powder and salt because I ended up with three 13×9 sheet pans of veggies. But no leftovers. Served with jasmine rice. This is definitely now a weekly meal at our house.

  • ksandjs1
    Oct 6, 2018

    No comment left

  • Dorothy
    Aug 21, 2017

    We were both a little surprised how good this was! I used Yukon Gold potatoes because that's what I had. I used 1 T dried parsley instead of the fresh cilantro (not a cilantro fan), and put the parsley in the olive oil mixture right away. I think I might try red potatoes some time, just to add some color. (I cubed the potatoes, but did not peel them after I washed them. Thanks for this new combination! We will definitely make this again.

  • curlylis85
    Nov 13, 2016

    Great simple vegetarian weeknight dinner! I also like it with a little squeeze of lime juice at the end.

  • Seminoles
    Jul 1, 2016

    Really good and so simple. This would be easily adaptable with other spices to make different variations.

  • diligentfrog
    May 6, 2015

    I made this tonight to go with roasted chicken. Delicious!!! My Hubby and I both loved it! Thanks a bunch!