Wednesday, April 21, 2010

Roasted Garbanzo Beans and Grape Tomatoes

Roasted Garbanzo Beans and
Grape Tomatoes with
Smoked Paprika

The original recipe is from Bon Appetit posted on http://www.epicurious.com/recipes/food/views/Roast-Chicken-Breasts-with-Garbanzo-Beans-Tomatoes-and-Paprika-242113. This is a great recipe which I have made a few times already, but I also love eating the beans and tomatoes all on its own with brown rice. It's so healthy and the flavors are so complex with the smoked paprika, cumin and cilantro. So today, I decided to roast the garbanzo beans and tomatoes without the chicken and it is equally as delicious! If you can't find smoked paprika, substitute with one chipotle pepper in adobo sauce (canned). Either one will give a nice smoky flavor to the dish, only the chipotle pepper will make this dish spicy. I have tried using both kinds and I don't mind using either one.

1/4 cup olive oil (1.7 ounces)
4 large clove garlic, finely minced (0.6 ounce)
1 tablespoon smoked paprika OR 1 chipotle pepper in adobo sauce
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Two 15.5-ounce cans garbanzo beans, drained and rinsed
One 16-ounce package whole grape tomatoes
1/2 cup chopped fresh cilantro (0.7 ounce)

Preheat oven to 450 degrees and position rack in the center of the oven.

In a small bowl, combine the olive oil, garlic, smoked paprika, cumin, salt and pepper. Mix thoroughly until well blended.

In a separate large bowl, combine the garbanzo beans and tomatoes. Add the

olive oil mixture and cilantro. Toss everything together with a spatula until well combined. Transfer to a large rimmed baking sheet and spread beans and tomatoes out in one layer.

Bake for 20 minutes. Great eaten with cooked quinoa, couscous, brown rice, or

whole-wheat orzo pasta.

Yields 2 to 4 servings

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