Carrots and Chickpeas

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A quick, healthy, low-card side dish


  • 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


  1. Slice the carrots 1/4″ 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.


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

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