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Roast Chicken Breasts With Garbanzo Beans

1/4 cup olive oil
1 1/2 tablespoons minced garlic
1 tablespoon smoked paprika*
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup non dairy sour cream substitute
4 chicken breast halves with bones
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro or parsley, divided

Preheat oven to 450. Mix the olive oil, garlic, paprika, cumin and red pepper in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in non dairy sour cream and set aside for sauce. Place chicken in a roasting pan. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper. Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with sauce. Serves 4.