Smoky Chickpea Potato Cauliflower

Ingredients

• 1 Can canned chickpeas - 1 (15-ounce can), rinsed and drained
• 1.5 Pound Yukon Gold potatoes - 1 1/2 (pounds), Cut into 3/4-inch pieces.
• 5 Cup cauliflower florets - 5 (cups)
• 1 Count red bell pepper - 1 (large), sliced
• 8 Ounce fresh green beans - 8 (ounces), trimmed
• 2 Cup cherry tomatoes - 2 (cups)
• 3 Tablespoon olive oil - 3 (tablespoons)
• 2 Teaspoon smoked paprika - 2 (teaspoons)
• 1 Teaspoon ground cumin - 1 (teaspoon)
• 1 Teaspoon garlic powder - 1 (teaspoon)
• 1 Teaspoon fine salt - 1 (teaspoon)
• 0.5 Teaspoon black pepper - 1/2 (teaspoon)

Instructions

1. Preheat and prep ingredients

   1. *Preheat the oven to 425°F*. Rinse and drain the chickpeas, *cut the potatoes into 3/4-inch pieces*, slice the bell pepper, and trim the green beans.

2. Season on the sheet pan

   2. On the rimmed sheet pan, combine the chickpeas, potatoes, cauliflower, bell pepper, olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. *Toss directly on the sheet pan* until coated, then *spread into an even layer*.

3. Roast and stir

   3. Roast for *22 minutes*, then carefully remove the hot pan from the oven and *stir the vegetables* to promote even browning.

4. Add remaining vegetables

   4. Add the green beans and cherry tomatoes to the same sheet pan. *Toss gently with the roasted mixture*, spread everything out again, and roast for *12 to 15 minutes*.

5. Check doneness

   5. The dinner is ready when the potatoes are *fork-tender*, the cauliflower is *browned at the edges*, and the tomatoes are softened and lightly burst.