How could I let my sweet boy down? I also realized this was the perfect opportunity to practice going with the flow. I'm a health and lifestyle expert (new title!) for goodness sake, I can whip something up. I have to say the dish was a hit. Not only did our guests call it exotic (very exciting) but they ate it all. No leftovers! Ah, the Jewish grandmother in me was so proud. We ended the evening with an impromptu game of Wii Tennis (again, not planned) and really had a fantastic and stress free night.
No matter how I love to jump the gun, I cannot yet say I am a "go with the flow" master. However, I'm practicing everyday and I will admit, it's getting easier and easier.
Lemon Roasted Garbanzo Beans with Spring Onions
3 cans organic garbanzo beans, drained & rinsed
3 medium sized spring onions with green stems, cut in half and sliced into half moons (you can also used regular yellow or red onions if you like)
2-3 tablespoons of olive oil
1/4 cup Meyer lemon juice (Love Meyer lemons as much as I do? Then check this out!)
1 tablespoon Meyer lemon zest
1 teaspoon ground coriander
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
Preheat the oven to 400 degrees. Dry the rinsed and drained garbanzos with a paper towel until most of the mixture in gone. Place the beans in a large mixing bowl and add olive oil, onions, lemon juice, lemon zest, and coriander.
Roast in the oven for 25-35 minutes, stirring 2-3 times. When done the beans will be a bit crisp and the onions a sweet golden brown. Place in a large bowl and toss in your fresh herbs and a dash of sea salt.
Serve with a beautiful green salad and herbed quinoa or jasmine rice with kalamata olives. (recipe coming soon!) Enjoy.