Carrots and Chickpeas

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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!

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

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

Slice the carrots ¼” thick.
Melt the butter over medium heat and add the turmeric. Fry for 30 seconds.
Add the carrots and chickpeas (drained) and put a lid on it. Reduce heat to low and cook 5 minutes.
Use a spoon to mash up some of the chick peas.
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.)
Cover again and simmer another 5-10 minutes until the carrots are done to your liking.
Squeeze lemon over upon serving.

Notes

Serves 2, but could easily be multiplied I am sure!

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Tagged as: carrots, chickpeas, curry, garbanzo beans, greek food, Indian, middle eastern, side dish, slow-carb, vegan, vegan recipes, vegetables, vegetarian recipes

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