Smoky Roasted Chickpeas and Tomato Recipe
A wonderful combination of smoked paprika, charred tomatoes, a touch of sweetness, with some heat resulting in a savory warm Indian style recipe.
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Indian, Mediterranean
- 2 ½ tablespoon Olive oil extra virgin
- 4 cloves Raw garlic minced or pressed
- ½ tablespoon Smoked paprika
- ½ teaspoon Ground Cumin
- ½ teaspoon Agave nectar or sugar
- ½ teaspoon Crushed red pepper flakes
- 1 can Garbanzo beans (15 oz) drained
- 12 oz Cherry tomatoes sliced in half
- ½ cup Fresh basil (or sub cilantro) chopped
- 3 cups Cooked brown or white rice
- ⅛ teaspoon Dried saffron
- 1 Tbsp Olive oil
Preheat oven to 450°.
Mix the first 5 ingredients in a medium bowl.
Add beans, tomatoes, and ¼ cup cilantro to the remaining spiced oil mixture; toss to coat.
Sprinkle everything generously with salt and pepper.
Roast beans for about 20 minutes.
Cook up some white or brown rice or use already cooked rice. Add saffron and olive oil to the cooked warm. Mix well.
Divide rice among the plates.
Spoon bean mixture over rice. Sprinkle with ½ cup fresh basil or cilantro.
Serve warm.
Keyword Chickpeas, dinner, garbanzo beans, saffron, smoky, tomatoes, vegan dinner