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!
PrintCarrots and Chickpeas
A quick, healthy, low-card side dish
- Yield: 2 1x
Ingredients
- 1 tablespoon butter or vegan margarine
- 2 carrots
- 1 cup cooked chick peas
- 1 teaspoon turmeric
- 1/4 teaspoon oregano
- 1/2 teaspoon ground coriander
- Salt to taste (try 1/8-1/4 teaspoon depending on your chick peas)
- Lemon wedges for serving
Instructions
- Slice the carrots 1/4″ 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!
6 responses to “Carrots and Chickpeas”
-
I might have added and lightly sauteed a little bit of diced onion and maybe one minced garlic clove.
-
Yum! Garlic and onion make everything better! (except cake;)
-
-
Running to the store in 3…2…1….
Love it!
-
Thanks, David! It was so simple and so good.
-
-
me gustan tus recetas ,es fabuloso.
-
Muchas gracias!
-
Leave a Comment