Carrots and Chickpeas

Has this ever happened to you?

The other night I got experimental (a.k.a. “confused”) while I was cooking. Suddenly I realized my Greek-style meatballs were morphing into Middle-Eastern-style meatballs and then my kale turned kind of Italian-style when I wasn’t looking and then I decided I wanted a carby-side dish and I had some carrots and a bunch of chickpeas left over from making hummus and I thought that sounded good together so I went there and then threw in some Middle Eastern spices with some Greek herbs and added turmeric and voila! the ultimate, super-tasty, slow-carb, fusion side dish!

Carrots and Chickpeas
 
Prep time
Cook time
Total time
 
A quick, healthy, low-card side dish
Recipe type: Side dish
Serves: 2
Ingredients
  • 1 tablespoon butter or vegan margarine
  • 2 carrots
  • 1 cup cooked chick peas
  • 1 teaspoon turmeric
  • ¼ teaspoon oregano
  • ½ teaspoon ground coriander
  • Salt to taste (try ⅛-1/4 teaspoon depending on your chick peas)
  • Lemon wedges for serving
Instructions
  1. Slice the carrots ¼” thick.
  2. Melt the butter over medium heat and add the turmeric. Fry for 30 seconds.
  3. Add the carrots and chickpeas (drained) and put a lid on it. Reduce heat to low and cook 5 minutes.
  4. Use a spoon to mash up some of the chick peas.
  5. Add the coriander, oregano, and salt and stir. (You may need to add a spoonful of water at this point if it seems fry and in danger of burning.)
  6. Cover again and simmer another 5-10 minutes until the carrots are done to your liking.
  7. Squeeze lemon over upon serving.
Notes
Serves 2, but could easily be multiplied I am sure!

Comments

  1. I might have added and lightly sauteed a little bit of diced onion and maybe one minced garlic clove.

  2. Running to the store in 3…2…1….

    Love it!

  3. me gustan tus recetas ,es fabuloso.

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