If you're on the hunt for a vibrant, flavorful dish that’s both hearty and healthy, look no further than our Cumin Braised Carrots and Chickpeas! This vegan delight is not only packed with nutrients but also brings a delightful warmth to your dining table. With just a handful of ingredients and a mere 35 minutes of your time, you can create a dish that will impress your family and friends. Get ready to savor the aromatic blend of cumin and garlic, perfectly complemented by tender carrots and protein-rich chickpeas. Dive into this recipe and discover how easy it is to whip up a comforting meal that’s bursting with flavor!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin seeds
- 4 cups carrots, sliced
- 1 can chickpeas, drained
- 2 cups vegetable broth
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop the onion, mince the garlic, and slice the carrots into even pieces for uniform cooking.
- In a large skillet or pot, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic and cumin seeds to the skillet. Stir frequently for about 1 minute, allowing the garlic to soften and the cumin seeds to become aromatic. Be careful not to let the garlic burn.
- Next, add the sliced carrots to the skillet. Stir well to coat the carrots with the onion, garlic, and cumin mixture. Sauté the carrots for about 5 minutes, allowing them to soften slightly.
- Drain and rinse the chickpeas, then add them to the skillet. Stir to combine all the ingredients evenly.
- Pour in the vegetable broth and season with salt and pepper to taste. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 15-20 minutes. This will allow the carrots to become tender and the flavors to meld.
- After the cooking time, check the carrots for tenderness. If they are soft and the liquid has reduced to a desirable consistency, remove the skillet from heat.
- Serve the cumin braised carrots and chickpeas warm, garnished with fresh herbs if desired. This dish pairs well with rice, quinoa, or crusty bread.
Tips
- Prep Ahead: To save time, chop your vegetables and rinse the chickpeas in advance. This way, when you're ready to cook, everything is at your fingertips!
- Customize the Spice: If you love a little heat, consider adding a pinch of cayenne pepper or red pepper flakes when sautéing the garlic and cumin for an extra kick.
- Flavor Boost: Enhance the dish by adding a splash of lemon juice or a sprinkle of fresh herbs like cilantro or parsley just before serving for a fresh finish.
- Perfect Pairings: This dish pairs wonderfully with grains like quinoa or brown rice, or even some crusty bread to soak up the delicious broth.
- Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the sauce.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
