Reply to Help: what is missing from my vegetarian bean and rice bowls?

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[quote=Anonymous][quote=Anonymous]Thanks PPs! I forgot to mention that I did do a cilantro lime dressing on it, but we were low so maybe we need more of it -- there may not have been enough acid and maybe I needed to just do a squeeze of lime on top of it.

I like the ideas of refried beans and pickled onions, will try those next time. Also looking for a good crispy roasted chickpea recipe as those sound delicious. I think the specific thing I'm missing is that little burst of flavor when you'd get a piece of the seasoned chicken. The balance of flavors didn't necessarily feel off (plenty of seasoning, good variety) but the concentration did. I'll keep experimenting. Thanks again and keep the ideas coming![/quote]

My crispy chickpea recipe:

2 cans chickpeas (or cooked chickpeas - more work, but they come out better)
olive oil
salt
garlic powder 
whatever spices you want - I use cumin, smoked paprika for standard meals, but you can use Indian spices, herbs, etc.

Drain chickpeas and then them onto a clean tea towel or a few paper towels to dry.  Do not skip the drying step - they will not get crispy.  Remove any loose skins, but don't worry too much about this.
Place dried chickpeas on a sheet pan (you can use parchment or foil for easier clean up if you want).
Drizzle generously with olive oil, then season generously with salt, garlic powder, any other herbs and spices you want.  Shake pan to coat chickpeas.
Roast at 400 degrees until crispy, shaking once in the middle - about 30 minutes total.

Store in a closed container at room temperature.[/quote]

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