Roasted Cauliflower and Chickpeas

Ingredients

• Cauliflower

  raw

  4 cup chopped, or 428g

• Chickpeas

  canned

  1 cup or 240g

• Olive oil

  1 tbsp or 14g

• Cumin seed

  ½ tsp, ground or 2g

• Paprika

  ½ tsp or 1g

• Salt

  table

  1 dash or 0.4g

Directions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the cauliflower florets and drained chickpeas.
3. Drizzle with olive oil, and sprinkle with cumin and paprika. Toss everything together until the cauliflower and chickpeas are well coated with the oil and spices.
4. Spread the mixture in a single layer on a baking sheet.
5. Roast in the preheated oven for 20 minutes, or until the cauliflower is tender and golden brown, and the chickpeas are slightly crispy.
6. Remove from the oven and salt to taste if desired. Serve warm as a main dish or as a side.