Roasted Chickpeas

Recipe adapted from: http://www.fitsugar.com/Roasted-Garbanzo-Beans-Chickpeas-Recipe-9136958

These are really good and really easy to make for a snack. The recipe is for 1 15 oz can of chickpeas but you could get the larger can and easily double it.

Ingredients:
1 can (~15 oz) garbanzo beans (chickpeas)
1 Tbsp olive oil
1/2 tsp sea salt
2 tsp other spice mixture

What I used for the spice mixture: 1/2 tsp garlic powder, 1 1/2 tsp curry masala spice mix, and a few strong shakes of cayenne pepper

(I'll update this as I try new spices)

Directions:
Preheat oven to 400 F. Drain and rinse the chickpeas. Pat the chickpeas dry with a paper towel - if they are too wet, they won't get crunchy in the oven. In a bowl, mix chickpeas with oil, salt and spice mixture. Mix to coat well. Pour chickpeas onto a roasting dish and roast in the oven for 30 minutes. Be sure to shake the pan occasionally so they do not stick.

Any smaller chickpeas should be very crunchy. Slightly larger ones may not be as crunchy, but they are very good anyway.

Thai Green Curry Lentil and Potato Stew

adapted from a recipe from the trader joes vegetarian cookbook (http://www.amazon.com/Love-Trader-Joes-Vegetarian-Cookbook/dp/1612431097/ref=cm_cr_pr_product_top)

(Note: The original recipe called for 1/2 package of lentils, so I doubled it in order to use the whole package since I didn't have a plan for the rest and didn't want to waste them)

Ingredients:
2 small yellow onions
olive oil
1-2 tsp minced garlic (jarred)
1 package trader joe's cooked lentils
2 medium sized potatoes
2 jars trader joe's thai green curry simmer sauce
4 medium sized tomatoes

for serving:
Trader joe's frozen thai jasmine rice (comes in a box with 3 individual bags of rice)

Directions:
Chop onions. In a large pan, cook onions and garlic in olive oil for about 5 minutes, or until onions start becoming translucent. Peel and chop the potatoes into 1/2 inch cubes. Microwave the potatoes until they are starting to get soft (this is necessary or else you will be simmering FOR EVER). Add potatoes, lentils, and simmer sauce to the pan. Bring to a simmer, cover, and simmer for about 15 minutes, or until potatoes are soft enough to eat. While simmering, chop tomatoes (remove the seeds). Add tomatoes to the pan and simmer (covered) for 5 more minutes. Serve with rice.