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| Roasted Chick Peas, Sliced Yams, Asparagus, and Kale |
This is one of my favorite easy dishes for dinner. It serves two purposes: dinner and snacking! Now, granted, my husband isn't as fond of it as I am, but since I'm the cook, I decide, and sometimes that means we eat what I'm craving. The roasted chick peas are seasoned with a masala specific to easing the dry, cold Vata-deranging season of winter, while the yams offer sweetness. The kale and asparagus are rubbed with olive oil and tossed in at the very end of the roasting period. YUM!
It looks and sounds like a delightful meal! I love roasted veggies but have not tried roasted chickpeas yet. Thanks for the inspiration!
ReplyDeleteLike Diane, I'm familiar with roasted vegetables but haven't tried roasting chickpeas. Sounds good!
ReplyDeleteWell I would certainly sit down at your table… that looks totally yummy!
ReplyDeleteLet me know what you think of the roasted chick peas when you make them, Diane and Vicki. And you're invited anytime, Laura. :-) I'm not a fancy or elaborate cook at all; I'm a K.I.S.S. cook. ;-)
ReplyDeleteSame here, I roast carrots, turnips, broccoli, cauliflower, beets, parsnips... never chick peas! Gotta try that, I love chick peas.
ReplyDeletePart of the roasting thing for me is that I love to eat with my fingers… :-)
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