Tags

, , , , ,

Healthy. Fast. And so easy. I made this dish for the first time while doing about 10 other things. So basically, you can make this with your eyes closed (I am not the world’s greatest multi-tasker).
What caught my eye originally was the mint. Now that summer is upon us, I have to find ways to use the herbs in my garden. Some herbs tend to do better than others…and as many of you know mint tends to grow so abundantly some almost consider it a weed (a very delicious one). The mint adds the perfect touch to this easy side dish. When the garbanzo beans come out of the oven hot and garlicky and smelling amazing, you almost want to just puree everything into hummus right there. Don’t do it though. Try it this way just this once and you won’t be disappointed.

Roasted Chickpeas with Feta, Mint, and Lemon
(Makes 4-5 servings; recipe adapted from The Bon Appetit Cookbook: Fast Easy Fresh.)

  • 2 cans (15 oz. can) chickpeas (also called garbanzo beans), rinsed and drained
  • 2 T olive oil
  • 2 fresh garlic cloves, finely minced
  • 1/8 tsp. red pepper flakes
  • salt and fresh ground black pepper to taste
  • 3/4 – 1 cup crumbled Feta
  • 1/2 – 3/4 cup chopped fresh mint
  • lemon wedges to squeeze over finished dish
Preheat oven to 375F.  Dump chickpeas into a colander placed in the sink and rinse with cold water until no more foam appears.  Let chickpeas drain at least 5 minutes.
Mix together the olive oil, finely minced garlic, red pepper flakes, salt, and fresh ground black pepper.  Spray a large rectangular baking dish with nonstick spray (11 X 7 or slightly larger).  Put drained chickpeas into baking dish, add olive oil mixture and stir until the chickpeas are well coated with oil, then put in the oven and roast 15-18 minutes.
While chickpeas are roasting, wash mint, spin dry or dry with paper towels, and coarsely chop.  Crumble Feta.  Start to check chickpeas after 15 minutes, and as soon as they are hot and barely beginning to crisp on top remove from oven.
Spoon chickpeas into a serving dish.  Let chickpeas cool 5 minutes, then stir in crumbled Feta and chopped mint.  Season with more salt and fresh ground black pepper if desired.  Serve warm, with lemon wedges to squeeze over the finished dish.
Advertisements