Roasted Garbanzo Beans And Vegetables

I think this is a perfect side dish to serve with anything. Roasting vegetables gives them depth and complexity.

The Garbanzo Beans gives a great nutty flavor to this dish. Its all about chopping and dropping vegetables of your choice, on to a roasting pan.

Loving the colors!!!! Here is my recipe.

2 cans (15 oz.) garbanzo beans, rinsed well with cold water and drained
2 large red bell peppers, seeds and stem removed and chopped into pieces about 3/4 inch square. Chop up fours asparagus about 3/4 inch thick.
1 large red onion, peeled and chopped into pieces about 3/4 inch square
2 T olive oil (plus more for brushing roasting sheet if you don’t use non-stick spray)
1 T minced garlic
salt and fresh-ground black pepper to taste 

Preheat oven to 400F/200C.  Put garbanzo beans in a colander placed in the sink and rinse well with cold water until no more foam appears, then let drain well.  (You can blot dry with paper towels if you need to speed up the draining step.)

While garbanzos drain, chop red bell peppers and red onion.  Toss drained garbanzos, chopped red bell pepper, chopped red onion,chopped asparagus, minced garlic, and olive oil and spread out on a baking sheet that you’ve sprayed with olive oil or non-stick spray.  Season to taste with salt and fresh-ground black pepper.  Roast the beans and vegetables about 20 minutes, or until vegetables are starting to soften. You can always top the dish with fresh  basil and feta cheese after it comes out of the oven. Olives perhaps? 

Enjoy