I’ve got another chickpea recipe for you and I think you’re going to love it. The last one I sent (Electric Chickpeas) had the highest open rate of any email I’ve sent this year (!), so more recipes it is.
I’m sticking with the legume/pulse theme (dry peas, lentils, beans and chickpeas), because they’re underrated and underused. They’re a heart health staple but also one of the most challenging for my Alberta-based clients, which is kind of funny, considering our province has over 2000 farms growing pulses! But beyond chili and soup, people here often don’t quite know what to do with them.
I recently stumbled onto this recipe in my collection, having scanned it years ago from an old issue of the Nutrition Action Healthletter. I’ve made it a few times, tweaked it and fell in love with it. Hope you do too.
The roasted tomatoes and garlic bring even no-salt-added chickpeas to life. I like it alone, hot or cold, but you might also want to try it as a topping for a little pasta or a whole grain like quinoa.
Roasted Cherry Tomatoes & Chickpeas
Ingredients
- 2 pounds cherry tomatoes (about 6 cups)
- 540 mL chickpeas preferably no salt added, or rinse very well
- 8 cloves garlic crushed and cut in half
- 1/4 cup olive oil extra virgin
- 1/4 tsp red pepper flakes
- 1/4 tsp dried oregano
- freshly ground black pepper to taste
- 1/2 tsp salt to taste
Instructions
- Preheat the oven to 425F.
- Toss all of the ingredients except the salt. (The original recipe says to cut the tomatoes in half, but I don't have time for that... do you? Works fine without, in my opinion.)
- Spread on a large baking sheet. (You may need two, depending on how big they are.)
- Roast for 30 minutes, stirring once halfway.
- Season with up to 1/2 teaspoon of salt, if needed. Taste it -- If the tomatoes are flavourful enough, you might not need it all.
- Serve on top of hot pasta, quinoa, or another grain of your choice.