Check out the official trailer for I Can Only Imagine starring J. Michael Finley! Let us know what you think in the comments below.
► Watch I Can Only Imagine on FandangoNOW: https://www.fandangonow.com/details/movie/i-can-only-imagine-2018/MMV5ACA07208BC2ABB468A3CDDA6182645F9?cmp=MCYT_YouTube_Desc
US Release Date: March 16, 2018
Starring: J. Michael Finley, Brody Rose, Dennis Quaid
Directed By: Andrew Erwin, Jon Erwin
Synopsis: The inspiring and unknown true story behind MercyMe’s beloved, chart topping song that brings ultimate hope to so many is a gripping reminder of the power of true forgiveness.
Watch More:
► New Indie Trailers: http://bit.ly/2Ey7fYy
► Indie Movie Guide: http://bit.ly/2mu9s0w
► In Theaters This Week: http://bit.ly/2ExQ1Lb
Fuel Your Movie Obsession:
► Subscribe to INDIE: http://bit.ly/2Ewwuuf
► Watch Movieclips ORIGINALS: http://bit.ly/2D3sipV
► Like us on FACEBOOK: http://bit.ly/2DikvkY
► Follow us on TWITTER: http://bit.ly/2mgkaHb
► Follow us on INSTAGRAM: http://bit.ly/2mg0VNU
Fandango MOVIECLIPS INDIE channel is the destination for all things related to indie, foreign, and documentary films. Subscribe to keep up with the latest festival news, art house openings, film reviews, and more.
Smashed Chickpea Avocado Dip – Click SHOW MORE for the Full Recipe
Whether you are a beginner or a veteran, these whole-food, plant-based recipes are for you.
Find our extensive recipe archive here ▸ https://www.forksoverknives.com/recipes/
Download top-rated Plant-Based recipe app today ▸ https://www.forksoverknives.com/app/
SUBSCRIBE to Forks Over Knives ▸ SUBSCRIBE to Forks Over Knives ▸ https://www.youtube.com/user/ForksOverKnives?sub_confirmation=1
TURN ON NOTIFICATIONS ?
Full Recipe Here ▸ https://www.forksoverknives.com/recipes/smashed-chickpea-avocado-dip/
INGREDIENTS:
8 (6-inch) pita breads, cut into quarters
1 (15-ounce) can chickpeas, drained and rinsed
1 avocado, peeled and pitted
2 roma tomatoes, finely chopped (about 2 cups)
4 stalks scallions, white and green parts, finely diced (about 1 cup)
½ cup finely chopped fresh cilantro
3−4 cloves garlic, minced (about 2 teaspoons)
1 jalapeño, deseeded and finely chopped (about 2 tablespoons)
¼ cup lime juice (from 2 to 3 limes)
Sea salt and freshly ground white pepper
DIRECTIONS:
-Preheat the oven to 350°F. Line a baking tray with parchment paper and set aside.
-Place the chickpeas and avocado in a mixing bowl, and coarsely mash them with the back of a spoon or a potato masher. Be sure to leave them coarse.
-Add the tomatoes, scallions, cilantro, garlic, jalapeño, lime juice, and salt and pepper to taste.
-Mix well and adjust the seasoning. Keep refrigerated until ready to serve.
-Place the sliced pita bread on the baking tray, and bake for 20 minutes or until crispy.
-Serve the warm bread with the dip. Store the dip in an airtight container in the refrigerator for up to 2 days. You can also store the toasted pita in an airtight container for up to a week
About Forks Over Knives’ Recipe:
Forks Over Knives recipes and articles are created by a large community of chefs, authors, doctors, and other health professionals representing an array of specialties, from preventive and lifestyle medicine to nutrition, cardiology, psychology, and more.