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Roasted Green Beans and Chickpeas Oreganato

Serves 4

If you have looked through my recipes for green beans, you know that I love to roast them, and I keep finding new and different combinations of other vegetables and seasonings to complement them. In addition to providing delicious flavor, roasting green beans is quick, easy, healthy and super easy to clean up. When I first made this recipe, I had some extra chickpeas leftover from a can I had used in a salad. I remembered my recipe for stovetop green beans made with chickpeas and marinara sauce, which is in the similar and related recipes links, and thought how good that would be roasted, using some cherry tomatoes in place of the canned. Well, I was right. I hope you will enjoy as much as I.

Roasted Green Beans and Chickpeas Recipe Photo
Ingredients

Preheat oven to 425° F. For easy cleanup, line a shallow rimmed sheet pan, large enough to hold the ingredients in one layer, with foil. Spray lightly with cooking oil. If desired, snap the beans in half. Place on the pan with the chickpeas and tomatoes. Drizzle with the olive oil, then add the garlic, oregano, salt and pepper. Using your hands, toss well to combine, then spread into one layer. Roast until the beans are tender, about 20 to 30 minutes. Sprinkle with the Parmesan cheese and roast for 2 more minutes. Serve hot, warm or room temperature.

Notes: You will need about one-half pint of tomatoes, but can use more or less. If they are large, cut them in half. You can also use more of the chickpeas. If you are baking another dish at the same time, the beans can be cooked at a slightly higher or lower temperature, adjusting the cooking time accordingly. If the beans need to set until serving, cover lightly with foil to keep warm.