Lemon Roasted Garbanzos with Spring Onion

I'm sure you've figured out that I am a planner. Planning definitely creates a sense of comfort in me. I'm using the word "plan" rather than "control" but if we are all being open and honest, I like controlling things too. Anyway, since coming back from my retreat I've made a conscious effort to plan less. Actually let's not get crazy. Rather I'm making an effort to go with the flow. Since declaring my new release of life, Gray is trying his darnedest to test me. For example, Thursday night at 4 pm he casually mentioned he invited a couple over for dinner. Now I really like this couple, that wasn't the problem. The problem was that I had not PLANNED to cook for 4. My immediate response was NO. Gray, you better get your tush on the phone and uninvite them because I said NO. One thing to know about my husband is that he is innately driven by fun. He didn't invite this couple over to drive me crazy but rather saw an opportunity to share good food and good laughs. So, of course, he had to jump on it. (Much like our relationship, in fact.)

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

Serves 4

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

Sea salt

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.

Spread the garbanzo and onion mixture out on two Pyrex baking dishes (Mine are 8 1/2 x 11). You can also use cookies sheets. Just make sure the mixture is evenly spread and the beans aren't touching each other too much. If they are too close they will steam instead of roast.

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.