This is the tasty recipe:
Italian Chicken with Chick Peas
- 2 tablespoons olive oil
- 4 skinless, boneless chicken breast halves
- 2 tablespoons dried rosemary
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 (15 ounce) can tomato sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons white sugar
- 1 bay leaf
- 1/4 teaspoon crushed red pepper flakes
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
- Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
- Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.
The sauce was yummy and the chickpeas were delicious. I like hummus but I can't really recall ever eating chickpeas in their natural chick pea form before.
I was so excited by my new love of chick peas that I decided to try this recipe:
- 15-oz can chickpeas, drained and rinsed
- 1 Tbsp canola oil
- 1/4 tsp cumin
- 1/4 tsp coriander 1/4 tsp paprika
- 1/2 tsp salt
Preheat oven to 450 degrees. In a colander, drain and rinse the chickpeas. In a small bowl, combine the oil and spices, then add the chick peas and toss to coat. Spread chickpeas in a single layer on a rimmed baking sheet. Roast for 30 minutes, shaking the baking sheet several times to rotate the chic kpeas. Let cool completely. These will store for 2 weeks in an airtight containe.
I got this recipe from MoneyWiseMoms and was so excited to try it. I was hoping the chick peas would turn out crunchy and I could eat them as a healthy, crunchy, tasty snack in the afternoons.
Imagine my surprise when I was sitting at the computer and could hear popping noises about 15 minutes into the baking process. I ran into the kitchen to investigate and discovered the peas were a poppin' - like popcorn!
I got nervous, turned the oven off and took the peas out of the oven. So my healthy, crunchy, tasty afternoon snack was anything but. Because I didn't leave them in the oven long enough (I was afraid I was going to burn the house down!), they were soggy. Some of them were crunchy but they didn't have much flavor.
I alerted Facebook to my troubles and was told by one friend (hi, Pam!) that they probably started popping when the steam built up in them. And that I should have drained and dried them better. (In my defense, the recipe said nothing about drying them!)
I have done some research on the internet and found many recipes for roasted chickpeas and I currently have two cans of them in the pantry. If I find a good one, I'll let you know. And if any of you have a good one, please share and I'll be sure to try it!