One of the things I love about Mediterranean cuisine is the prolific use of vegetables and all the ways they are used in cooking. While a good Greek salad always hits the spot, we use vegetables as side dishes, main courses, and snacks and there’s often no lettuce involved. This is because vegetables are typically grown in someone’s backyard so they are easy to access and very inexpensive. This recipe for Carrots & Chickpeas is one of these very cool recipes.
Carrots, I think, are often considered a little boring in households. Most people I know serve up carrot sticks to kids, sometimes roast them, and include them in lots of salads. In this dish the carrots are elevated with lots of delicious spices and the addition of chickpeas. This makes the dish very high protein and fills it with tremendous flavor. Right off the bat it’s a little unexpected, which makes it all the more appealing when you’re looking for something new to make.
This dish works really well as a side dish or vegetarian main course. I also put in on buffets when people come to eat for big celebrations because it’s a nice change from mashed potatoes. It also packs up easily and can be taken to work or school. You can make it ahead of time and reheat it when it’s time to eat if you need to make it in advance.
I swear, once you start serving carrots and chickpeas this way everyone is going to think of them in a whole new light. They’re truly delicious, healthy, and can make a simple, basic vegetable all new again. This is a great one to serve this season and tuck away from when you’re crafting your holiday menus for next season. They’ll become a mainstay in no time. Enjoy!
Spiced Carrots and Chickpeas
This is a fun way to enjoy carrots and chickpeas with a little extra flavor. I love serving carrots this way, it’s always unexpected and enjoyed!
Ingredients:
1 can (15 oz) chickpeas (drained and rinsed)
4 large carrots (peeled and sliced into rounds)
2 tbsp olive oil
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp paprika
1/4 tsp ground cinnamon
1 garlic clove (minced)
½ tsp Salt and ¼ tsp pepper (to taste)
1 tbsp lemon juice
2 tbsp fresh parsley (chopped)
1 tsp honey
Instructions:
1. In a medium saucepan, bring water to a boil. Add the carrot slices and cook for about 8-10 minutes until they are tender but still have a slight bite. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the drained chickpeas and sauté for about 3-4 minutes until slightly crispy. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Stir in the cumin, coriander, smoked paprika, cinnamon, salt, and pepper. Cook for 1-2 minutes to let the spices bloom in the oil.
4. Add the cooked carrots to the skillet with the spiced chickpeas. Toss to coat everything in the seasoning and heat for another 2-3 minutes until the carrots are warmed through.
5. Remove from heat, and stir in the lemon juice, fresh parsley, and, if using, a drizzle of tahini and honey or maple syrup for added creaminess and sweetness.
6. Serve warm!
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.
Comments