Ingredients 1 (15 ounce) can chickpeas, rinsed 1 tsp. whole coriander 1 tsp. cumin seeds 2 tbsp. olive oil, divided Kosher salt and freshly ground black pepper 1 lb. green beans, trimmed Grilled lemons, for serving This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
For World Vegetarian Day which was on 1 October 2013, I served a delightful lunch for 17 of my good vegetarian clients and we had such a great time, that I feel I want to share especially the easy main course dish with my readers
add the chicken, greenbeans and potatoes and toss to coat. 3/4 pound trimmed greenbeans. 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds). Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)