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?Roasted garbanzos with garlic-infused balsamic cherry tomatoes and @lotusfoods brown jasmine rice?Have a lovely Tuesday friends.?
?Recipe: Toss 1-15oz can chickpeas (rinsed, drained) with generous sprinkling of garlic salt and cayenne pepper. (Add a little olive oil if desired.) Roast at 400F until golden and slightly crispy. Meanwhile, add 2 tbsp olive oil and 4 sliced garlic cloves to a cast-iron Dutch oven (or other non-stick or cast-iron saucepan) and heat on low until garlic turns a pale gold. Add a generous sprinkle of red chili flakes and 1-lb carton cherry tomatoes (sliced into halves). Continue to cook on medium, uncovered, until tomatoes release their juice and sauce thickens, about 15 minutes. (Stir regularly.) Mix in 2 tbsp balsamic vinegar (or to taste) and the roasted chickpeas. Salt and pepper to taste.
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