Many of you know my Lemon-Herb Tofu recipe from Vive. It's an easy dish, and the tofu becomes very flavorful. A few nights ago I made Cran-Apple Quinoa with Pistachios, another new recipe for E,D&BV.
Needed something to go with it... hmmm, Lemon-Herb Tofu sounded good, but I didn't want tofu for dinner...
So, I did a recipe switch-out and made Lemon-Herb Chickpeas. I rinsed and drained a can of chickpeas and tossed them in the marinade. Worked out very nicely, though the marinade didn't soak into the chickpeas quite as much. I think that's partially because I used a smaller dish to bake the chickpeas. Still, most of it did coat and flavor the chickpeas, and there was just a few teaspoons of marinade hanging out in the bottom of the dish, which made a nice drizzle.
The combination was delicious. The quinoa was a little sweet-tart and the chickpeas were tangy, savory, and had that distinctive tamari flavor. We had a salad alongside as well, and the girls also had a few slices of whole-wheat bread. They ate some of their dish as it was, and then they often like to stack some of their chickpeas and such on the bread (with some EB margarine). Like a bread roll-up. Do you remember doing that as a kid? Still do maybe?... that's okay, be a kid, just don't lick your plate when others are watching. ;)
p.s. I'll post the Lemon-Herb Tofu recipe for you in the next couple of days.