PORTOBELLO AND CHICKPEA SHEET-PAN SUPPER
This is a fantastic meatless dinner or an amazing side dish. It works well with a variety of sheet-pan-roasted vegetables. We enjoy using zucchini or squash in the summer, and you can also change up the herbs in the dressing. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Toss chickpeas with 2 tablespoons oil mixture. Transfer to a 15x10x1-in. baking pan. Bake 20 minutes., Brush mushrooms with 1 tablespoon oil mixture; add to pan. Toss asparagus and tomatoes with remaining oil mixture; arrange around mushrooms. Bake until vegetables are tender, 15-20 minutes longer.
Nutrition Facts : Calories 279 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 448mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges
VEGAN SWEET POTATO CHICKPEA CURRY
Yummy vegan curry dish. Serve with basmati rice and naan bread.
Provided by Sherri Zeringue D'Argenio
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.
- Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.
Nutrition Facts : Calories 292.7 calories, Carbohydrate 22.3 g, Fat 21.6 g, Fiber 4.9 g, Protein 5.1 g, SaturatedFat 13.4 g, Sodium 515 mg, Sugar 3.4 g
SWEET CHERRIES WITH ROBIOLA CHEESE
The delicate texture of Robiola, a mild and creamy Italian cheese, is a great partner for sweet cherries. Ricotta or soft goat cheese would also work nicely.
Provided by Martha Stewart
Categories Appetizers
Time 5m
Number Of Ingredients 6
Steps:
- Place cheese on a serving platter. Top with cherries, almonds, and thyme. Drizzle with oil. Serve with baguette.
SWEET CHERRY AND CHICKPEA RAVIOLI
Steps:
- For Dough: In a large bowl, combine all dough ingredients except egg yolk (set aside yolk for eggwash); knead with hands to form smooth, soft dough. Cover bowl with plastic wrap; let rest 15 minutes. For Filling: In a bowl, mash chickpeas with a fork. Add jam, chocolate, sugar, zest, salt and cinnamon; stir to combine. Heat oven to 350º with rack in middle. Line a baking sheet with parchment paper. Divide dough into 4 pieces. Rewrap 3 pieces in plastic wrap. Flatten unwrapped dough so that it will fit through the rollers of a pasta machine. Set rollers of pasta machine at the widest setting, then feed dough through rollers once. Continue to roll dough through machine, decreasing the setting one notch at a time (do not fold or turn pasta), until 1/16- inch thick. Transfer to a lightly floured work surface. With long side of dough facing you, drop tablespoonfuls of filling alongside lower half of dough, spacing mounds 1 inch apart, then fold top half of dough over filling. Press out air from around filling mounds, then, using a fluted pastry wheel, trim pasta along its length and cut between mounds into 2-inch squares; gently press down edges of ravioli to seal. Arrange ravioli on prepared baking sheet, at least 1 inch apart. Repeat with remaining dough and filling. In a small bowl, beat together remaining egg yolk and 1 tablespoon tepid water. Brush ravioli with egg wash. Bake, rotating pan once halfway through, until lightly golden, about 20 minutes. Let ravioli cool slightly, then dust with confectioners sugar. Serve warm. - See more at: http://lacucinaitalianamagazine.com/recipe/sweet-cherry-and-chickpea-ravioli#sthash.AwD8tjqj.dpuf
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