Wednesday, February 23, 2011
Roasted Chickpeas and Veggies over Quinoa
It's snowing outside and I wanted comfort food. I took a look around and came up with this for dinner. The flavors were rich and warmed my hubby and I right up!
I'm not a photographer, this dish tastes so much better than it looks-just ask my husband he went back for thirds!
Ever had roasted chickpeas? They are the best mock meat ever. No mushy beans here, they have a chewiness to them that will satisfy all who bite into them.
These have been flavored with basil, garlic, olive oil, and veggie broth
Tomatoes, garlic, onions, olive oil, and black pepper flavor the dish so well
cook the quinoa in veggie broth and fluff it up
Place the roasted chickpeas and veggies on top of the quinoa and serve it up!
1 cup cooked quinoa
2 1/4 cups veggie broth
5 cloves garlic chopped into thirds
1 large onion chopped in large pieces
8 small vine ripe tomatoes, sliced in thirds
1 can chickpeas (garbanzo beans) rinsed and drained
1 Tbsp dried basil
Extra Virgin Olive Oil
A few dashes of cayenne pepper
Heat oven to 375 and place the rinsed and drained chickpeas onto a cookie sheet. Drizzle olive oil over the top and roll the beans around until they are coated. Sprinkle dried basil and cayenne pepper over the top along with 1/4 cup of the veggie broth and bake in oven for 1 hour, stir them every 20 minutes.
Chop up the garlic, onion and slice the tomatoes. Place them onto another cookie sheet and drizzle with olive oil and grind some black pepper on top. Put the cookie sheet on the rack next to the chickpeas. Roast them for 35 minutes.
With 15 minutes left measure out 1 cup of quinoa, rinse it and cook it in 2 cups of water or veggie broth.