Toss cooked chickpeas in a tiny bit of oil and smoked paprika, cumin, chili powder, salt and pepper. Roast for 20 minutes at 400° F. Great over greens or in a wrap.
Another favorite, is just tossing a bunch of red lentils in a pan with some onions, sweet potatoes, cumin, veggie stock or water, curry powder, coconut milk (real coconut milk in a can, not the emulsified milk substitute you buy in cartons.) at the end when the lentils are mostly cooked, throw in some frozen spinach or kale.
Toss cooked chickpeas in a tiny bit of oil and smoked paprika, cumin, chili powder, salt and pepper. Roast for 20 minutes at 400° F. Great over greens or in a wrap.
Another favorite, is just tossing a bunch of red lentils in a pan with some onions, sweet potatoes, cumin, veggie stock or water, curry powder, coconut milk (real coconut milk in a can, not the emulsified milk substitute you buy in cartons.) at the end when the lentils are mostly cooked, throw in some frozen spinach or kale.