Roasted Cauliflower & Spiced Chickpeas Recipe

Name: Roasted Cauliflower & Spiced Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head cualiflower; 4 cups cooked, drained chickpeas (or 2 x 14oz cans, or one large 25oz can); 1 large red onion; 1/4 cup olive oil; 2 teaspoons smoked paprika; 2 teaspoons turmeric; 1 teaspoon aleppo chili flakes; 3/4 teaspoon sea salt; 1/2 teaspoon fresh cracked black pepper; 2 tablespoons chopped parsley for garnish

Servings: persons

1 large head cualiflower
4 cups cooked, drained chickpeas (or 2 x 14oz cans, or one large 25oz can)
1 large red onion
1/4 cup olive oil
2 teaspoons smoked paprika
2 teaspoons turmeric
1 teaspoon aleppo chili flakes
3/4 teaspoon sea salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons chopped parsley for garnish

1
preheat oven to 425. strain chickpeas and place them onto a clean dish towel or paper towel to dry.
2
chop cauliflower into smaller florets. peel and cut onion into large chunks.
3
line two baking sheets with parchment paper (for easy cleaning). on one sheet, combine cauliflower and onions. place dry chickpeas on the second.
4
in a small bowl, whisk together olive oil with spices and salt. divide this mixture and pour half onto the onions & cauliflower, and the other half on the chickpeas. use your hands to mix and coat vegetables & peas evenly.
5
place sheets into the oven and roast for 20-25 minutes, stirring occasionally, until chickpeas are crisped and vegetables start to caramelize and brown. i like to keep the chickpeas separate, because they crisp up a bit more and the vegetables have more room to roast (vs steam in a crowded pan). but once cooked, i combine everything into one large serving dish and top with a dusting of chopped parsley. serve warm or at room temperature.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large head cualiflower, 4 cups cooked, drained chickpeas (or 2 x 14oz cans, or one large 25oz can), 1 large red onion, 1/4 cup olive oil, and more.

Yes, Roasted Cauliflower & Spiced Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Cauliflower & Spiced Chickpeas

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