---
title: Cauliflower & Cinnamon Chickpeas
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/cauliflower-and-cinnamon-chickpeas-5d948709c41622ff6306c96
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - Veggie
  - Calorie Smart
  - Vegan
  - Spicy
  - Easy Prep
rating: 4.0
rating_count: 2000
source_chef: Recipe Development Team
nutrition:
  calories: 570
  protein: 18
  fat: 8
  saturated fat: 0.5
  carbohydrates: 103
  sugar: 24
  fiber: 14
  sodium: 750
  potassium: 1220
  calcium: 120
  iron: 3.2
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/cauliflower-cinnamon-chickpeas.avif"
---

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Drain and rinse @chickpeas{2%unit}; pat very dry with paper towels. Cut @cauliflower florets{1%ounce} into bite-size pieces. Trim, peel, and cut @carrot{1%ounce} on a diagonal into ½-inch-thick pieces. Trim and thinly slice @scallion{1%unit}, separating whites from greens. Zest and quarter @lemon{1%unit}.

Heat a drizzle of @olive oil in a #small pot{} over medium-high heat. Add the scallion whites; cook until fragrant, about ~{1%minutes}. Add @basmati rice{1%cup} and ¾ cup water (or 1½ cups for 4 servings) and a big pinch of @salt{}. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ~{15%minutes}. Keep covered off heat until ready to serve.

Toss the chickpeas, cauliflower, and carrots on a #baking sheet{} with @smoky cinnamon paprika spice{1%tablespoon}, a large drizzle of @olive oil{} (such as mixed with salt), and #salt if needed. (Note: For 4 servings, divide mixture between two baking sheets and use 2 teaspoons salt.) Roast on top rack until chickpeas are lightly browned and veggies are softened, ~{20%minutes}. (TIP: it’s natural for chickpeas to pop a bit while roasting!) Remove from oven. Squeeze lemon juice over the mixture to taste.

Meanwhile, in a #small bowl{}, combine @sour cream{2%tablespoon} and @hot sauce{1%teaspoon} to taste. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.

Fluff the rice with a fork; stir in @butter{1%tablespoon}, @dried apricots{1%ounce}, and lemon zest to taste. Season with salt and pepper.

Divide rice between bowls. Top with cauliflower, carrots, chickpeas, and crema. Garnish with scallion greens. Serve any remaining lemon wedges on the side.