Sunday, September 19 2021

MIDDLETOWN >> Summer is slowly but steadily drawing to a close, and while it makes us sad, we have a lot to look forward to this fall.

Today, we’re unveiling an all-new menu that showcases the seasonal flavors of fall.

Look for dishes made with roasted squash, crunchy apples, fresh cranberries and other delicious produce from some of our favorite local farms.

And if you’re looking for a tasty and flavorful snack to make at home, these spicy roasted chickpeas are perfect for those chilly afternoons to come.

High in protein, low in sugar and completely delicious, you can have them ready in under an hour!

Spicy roasted chickpeas

1 can (15 oz) chickpeas

3 tablespoons of olive oil

1 tablespoon of cayenne

1 tablespoon of cumin

Drain the chickpeas and dry them completely.

Combine olive oil, cayenne pepper and cumin in a bowl and evenly coat the chickpeas.

Line a baking sheet with parchment paper and bake for 20 minutes at 375 degrees.

Shake the chickpeas and cook for another 15 minutes.

Let cool and eat immediately or store in an airtight container.

Check out all of ION’s recipes, including vegan banana cake, carrot fries, carrot and ginger vinaigrette, and vegan chocolate chip cookies at

ION Restaurant (formerly known as It’s Only Natural) is one of Connecticut’s premier vegan restaurants and has been a Middletown landmark for over 30 years. It recently moved to 606 Main St. in Middletown, Connecticut, and is owned and operated by Renana Magee. You can find out more about ION at, and on Facebook at

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Restaurant recipe: Israeli couscous from Vertical Wine Bistro


Same meals, different prices: Salt: NPR

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