Chickpea and Cauliflower Bake

Ingredients

• 1 head cauliflower
• 2 can chickpeas, canned
• 3 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp turmeric
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup fresh parsley (optional)
• 2 wedge lemon wedges (optional)

Steps

1. Preheat oven to 400°F (200°C). Drain and rinse chickpeas thoroughly. Cut cauliflower into bite-sized florets.
2. In a large bowl, combine cauliflower florets and drained chickpeas. Add olive oil, cumin, paprika, turmeric, garlic powder, salt, and black pepper. Toss until everything is evenly coated.
3. Spread the seasoned cauliflower and chickpeas in a single layer on a large baking sheet.
4. Bake for 25-30 minutes, or until cauliflower is tender-crisp and chickpeas are slightly browned and crispy, stirring halfway through.
5. Remove from oven and garnish with fresh parsley and serve with lemon wedges, if desired.