Lemon Roasted Garbanzo Beans with Roasted Garlic, Sundried Tomatoes and Olive Tapenade

This has to be one of my most versatile “go to” recipes since going plant based. Originally, this was one of my favorite mix of ingredients to prepare ahead of time.  Having a somewhat neutral flavor base, garbanzo beans easily marry together with many ingredients for a beautifully flavored dish. I normally keep several mason jars filled with various mixtures of greens, beans and veggies making it easy to pull together a quick lunch or addition to a meal.

The idea to heat things up a bit came about one evening when I really had no idea what to make. Many times, I will have a full day of raw eating; however, this evening I wanted comfort.  Something easy, warm and filling.  And there, my trusty jar of marinated cold garbanzo beans came to the rescue.

Beans are commonly used in many Italian dishes; however, eating fully plant based, beans have a more prominent place in my meals, especially as I focus more on eating nutritionally. These little babies pack a nice punch of antioxidants, fiber, protein, B vitamins, iron, magnesium, potassium copper and zinc; as well as being low in calories, they are hearty to help keep you feeling fuller longer.

The recipe below is a great base to work from to create a lovely marinated salad. I never marinate the cherry tomatoes, those are always added at the last minute for a fresh taste.  However, in the roasting process, the cherry tomatoes gently break down releasing their juices to mingle so nicely with the vegetable broth and lemon juice creating a flavorful “sauce”. When using olives and capers, I do not add any salt to this dish, nor do I use olive oil. Artichokes are also a nice addition to this dish.  When using the full garlic bulb, once roasted, I love to either squeeze it on grilled bread or stir it back into the dish.

Once roasted, I have used these as toppings for:

• Artisan Grilled Olive Bread, as pictured below
• Pasta – brown rice or artisan Italian pasta
• A creamy plate of polenta or grilled polenta
• Zoodles! Zucchini noodles
• Roasted spaghetti squash

Or just serve as a beautiful side dish; the presentation is always an attention getter!

Roasted Lemon Garbanzo Beans with Roasted Garlic, Sundried Tomato and Olive Tapenade

2 (15 ounce) cans garbanzo beans, drained and rinsed

1 small red onion, diced

1 large garlic bulb, top sliced off to reveal a flat surface, mince top portion

¼ cup sundried tomatoes, chopped

2 tablespoons olive tapenade (recipe below) or a mixture of chopped green /Kalamata olives

2 cups cherry tomatoes, halved

½ cup vegetable broth

2 lemons – Juice and zest 1 lemon / thinly slice 1 lemon

¼ – ½ teaspoon of crushed red pepper (depending on your heat preference)

1/2 teaspoon dried oregano, thyme or basil

¼ teaspoon freshly ground black pepper

Preheat oven to 350 degrees. In a medium casserole or 9 x 13 baking dish, combine all ingredients except the lemon slices and cut garlic bulb and gently stir to combine well.  Snuggle the garlic bulb cut side down in the baking dish.  Place the lemon slices on top and place in oven.  Bake uncovered for about 30-40 minutes until onions and tomatoes are soft.  Remove from oven and sprinkle on fresh oregano, thyme or basil.  Serve warm, about 4 servings.

Easy Olive Tapenade

1 cup of olives – Kalamata or Green or a mix of both, pitted and coarsely chopped

1 tablespoon of capers, rinsed, drained and coarsely chopped

Juice of 1 lemon, about 1 tablespoon

1 garlic clove, minced

½ teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley

Combine all, mix well. Refrigerate; keeps well for up to two weeks.