Best Simple Cookings: My Legume Love Affair 23 - The Round-Up

So. I asked you to hit me with your best recipes. And you did - all eighty-something of them. I lost count. Your natural talents and hospitality never cease to amaze and impress me. You really humble me. Thanks so much for your contributions.

Here are the first forty delectable dishes in the order they were received. I struggled to decide whether I should stay the course another few days to get the whole gorgeous lot up in one shot, or divide and conquer. I must confess to not being a model of efficiency lately.

Still running on fumes after a crazed month, I opted for the later. Everyone will be accounted for. What I won't do, however, is keep you waiting with the winning results of the two May random drawings: congratulations are in order for Mansi of Fun and Food Cafe, the U.S. winner; and Cinzia of Cindystar, the international winner (whose recipe is featured in Part 2). I'll be back by Monday night with the rest of the round-up. As much as I Love Lucy, I love you and your legume recipes more. ; D

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Healthy Chaat
Bird's Eye View - Food and Laughter
India

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Slow-Cooked Vegetarian Chili
Preeti - Write Food
Albany, New York, U.S.

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Moong Dal Chilke Wali
Jyoti - The Veggie Hut
Dublin, Ireland

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Sprouted Green Gram Paniyaram
Nandini - Nandini's Food Page
India

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Five Mixed Bean Curry
Nayna - Simply.Food
U.K.

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Mung Bean Paneer
Lisa - Lisa's Kitchen
London, Ontario, Canada

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(No Photo)
Roasted Garbanzo Beans and Grape Tomatoes with Smoked Paprika
Della - Non-Blogging Contributor
Benicia, California, U.S.

The original recipe is from Bon Appetit posted on http://www.epicurious.com/recipes/food/views/Roast-Chicken-Breasts-with-Garbanzo-Beans-Tomatoes-and-Paprika-242113. This is a great recipe which I have made a few times already, but I also love eating the beans and tomatoes all on its own with brown rice. It's so healthy and the flavors are so complex with the smoked paprika, cumin and cilantro. So today, I decided to roast the garbanzo beans and tomatoes without the chicken and it is equally as delicious! If you can't find smoked paprika, substitute with one chipotle pepper in adobo sauce (canned). Either one will give a nice smoky flavor to the dish, only the chipotle pepper will make this dish spicy. I have tried using both kinds and I don't mind using either one.

1/4 cup olive oil (1.7 ounces)
4 large clove garlic, finely minced (0.6 ounce)
1 tablespoon smoked paprika OR 1 chipotle pepper in adobo sauce
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Two 15.5-ounce cans garbanzo beans, drained and rinsed
One 16-ounce package whole grape tomatoes
1/2 cup chopped fresh cilantro (0.7 ounce)

Preheat oven to 450 degrees and position rack in the center of the oven.

In a small bowl, combine the olive oil, garlic, smoked paprika, cumin, salt and pepper. Mix thoroughly until well blended.

In a separate large bowl, combine the garbanzo beans and tomatoes. Add the olive oil mixture and cilantro. Toss everything together with a spatula until well combined. Transfer to a large rimmed baking sheet and spread beans and tomatoes out in one layer.

Bake for 20 minutes. Great eaten with cooked quinoa, couscous, brown rice, or whole-wheat orzo pasta.

Yields 2 to 4 servings.