Not exact matches
When the
chickpeas are done
roasting,
remove the pan from the oven and let them cool for 10 minutes.
For salad: 1 medium bunch of lacinato kale, stems
removed, chopped well 2 tablespoons extra virgin olive oil Zest and juice of one large organic lemon 1 tablespoon pomegranate molasses (or substitute balsamic vinegar plus a touch of honey) 3 cups cooked
chickpeas 1 1/2 cups cooked barley or farro (see note below) 1/2 cup
roasted, salted cashews, roughly chopped (or substitute chopped tamari almonds) Salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil 6 cloves garlic, roughly chopped 2 leeks, white and light green parts cleaned and chopped 1 medium red onion, chopped 1 medium - large zucchini, roughly chopped 1 medium - large yellow squash, roughly chopped Two medium heads cauliflower, cut into florets (8 - 10 cups) 2 bunches collard greens, stems
removed, leaves chopped (about 10 - 12 cups) 1 teaspoon fresh thyme leaves 1/4 cup chopped fresh dill 4 cups vegetable broth (I recommend Imagine's No Chicken Broth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black pepper 1 tablespoon fresh lemon juice, preferably Meyer lemon juice
Roasted chickpeas, for garnish (optional)
Meanwhile, drain and rinse a can of
chickpeas (or use homemade), drain a can of fire
roasted tomatoes, and wash a bundle of greens, then chop 1/2 of the bunch into pieces,
removing the stems.
When baked to maximum crispiness; i.e., all moisture
removed, I store
roasted chickpeas in a mason jar and I do not refrigerate them (so they'll stay crispy) up to one week.
These are the simple items needed to make creamy
roasted garlic hummus at home: canned
chickpeas (garbanzo beans), baking soda (for
removing the skin of the garbanzo beans), tahini, freshly - squeezed lemon juice, high - quality virgin olive oil,
chickpea liquid from the can,
roasted garlic cloves, cumin, paprika, salt to taste, freshly - ground black pepper to taste.