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Home > Blog

01.28.14 Carrots

Cumin Braised Carrots and Chickpeas

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Cumin Braised Carrots and Chickpeas
Cumin Braised Carrots and Chickpeas
Cumin Braised Carrots and Chickpeas
Cumin Braised Carrots and Chickpeas
Cumin Braised Carrots and Chickpeas
Cumin Braised Carrots and Chickpeas

Sometimes my laziness leads to some awesome meals. If I had my way, every day I would eat roasted vegetables with a handful of grains and a healthy dollop of hummus. All that needs done is tossing a few chopped vegetables in a roasting dish and waiting for roughly 30 minutes. This meal would fall into a similar category: toss everything together, place in the oven and forget it! I think carrots are an underrated star in the kitchen and I'm always look for more ways to use them. The spices could  be subbed out for your favorite (chipotle comes to mind) and I serve it over any grains I happen to have straggling in the refrigerator. This is up there as one of my new favorite gluten-free/vegan meals!

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Cumin Braised Carrots and Chickpeas

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★★★★★

5 from 1 reviews

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 2 1x

Ingredients

Scale
  • 3 carrots, sliced ¼" thin
  • 1 clove garlic, minced
  • ½ cup chickpeas, drained and rinsed if using canned
  • ¼ cup golden raisins
  • 1 teaspoon cumin*
  • ¼ teaspoon sea salt
  • 1 tablespoon olive oil
  • ⅓ cup vegetable broth
  • 2 cups cooked grains (brown rice, millet, or kamut)

Instructions

  1. Preheat oven to 375˚.
  2. In a roasting pan, toss together sliced carrots, garlic, chickpeas, raisins, cumin, salt, and olive oil. Spread out into a thin layer. Add vegetable broth and cover roasting pan with foil.
  3. Bake carrots for 30 minutes, uncover, and then bake for another 10 minutes. Serve over cooked grains.

Notes

I prefer to use whole cumin, toasted for 2-3 minutes, and then crushed with a spice grinder or mortar and pestle. If using pre-ground cumin, up to 1 ½- 2 teaspoons if desired.

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  1. Karine Bielderman (Yellowscone says

    January 28, 2014 at 9:06 pm

    Beautiful pictures. Will defo make this one soon. It's so healthy. What kind of camera did you use?

    Reply
  2. Kasey says

    January 28, 2014 at 9:16 pm

    You and I are on the same wavelength. In my single lady days, that is pretty much my perfect meal. x

    Reply
  3. Shelly West says

    January 29, 2014 at 5:15 am

    This is my kind of meal. I do the same things most nights of the week (roast whatever veggies are on hand + top over a type of grain). Carrots are my star player in the kitchen too - I'm totally obsessed. They hold up in almost all recipes and give a wonderfully bright texture and sweetness. I've made a similar recipe to this with chopped dates (instead of raisins) and a touch of honey at the end to bring out the sweet / savory combination.

    Reply
  4. Joanne (eats well with others) says

    January 29, 2014 at 6:09 am

    Your kinds of dinners are my kinds of dinners. I love how simple this is, and yet full of some of my favorite things.

    Reply
  5. mimi rippee says

    January 29, 2014 at 6:13 am

    So beautiful!

    Reply
  6. Lisa @ Je suis alimentageuse says

    January 29, 2014 at 6:27 am

    What a simple, colourful, and flavour packed meal =) Definitely going to try this one day!

    Reply
  7. Eileen says

    January 29, 2014 at 11:13 am

    This is exactly the kind of food we've been eating for dinner this winter. Simple, full of veg and beans, and hearty yes, yes, and yes. Delicious!

    Reply
  8. Dishing Up The Dirt says

    January 29, 2014 at 12:28 pm

    You and I could live off the same meals. I love tossing a whole bunch of veggies + chickpeas in the oven and serving with grains or a tahini sauce of sorts. Yum!

    Reply
  9. Alanna Taylor-Tobin says

    January 29, 2014 at 6:01 pm

    This looks simple and so delicious, Erin! I agree that carrots are underrated stars of the kitchen - I've been wanting to incorporate them into my daily meals more, and this looks like the perfect place to start. Love these photos, and the way you sliced the carrots into thin coins. Thanks for sharing your beautiful recipe. 🙂

    Reply
  10. Katie @ Whole Nourishment says

    January 30, 2014 at 4:58 am

    What a clever dish. I absolutely love the Moroccan spin with the cumin and raisins in this. And you're right, Erin, this over rice is a perfect meal in a bowl! Love it!

    Reply
  11. Joanna says

    January 30, 2014 at 4:05 pm

    See, this is exactly the type of dinner I would make every night of the week but for The Linberg Chickpea Dispute. You know the one.

    Reply
    • elalderson says

      January 30, 2014 at 4:41 pm

      HA! On the drive down to LA yesterday, my husband admitted he only likes hummus, not chickpeas. I looked at him and said, "oh, you're one of THOSE people" 🙂 Sometime we'll have lunch together and I'll make us something loaded with chickpeas!

      Reply
  12. Pamela @ Brooklyn Farm Girl says

    January 30, 2014 at 7:22 pm

    I am always looking for new ways to make carrots so I salute this recipe with so much happiness and respect!

    Reply
  13. Amy says

    February 25, 2014 at 5:22 pm

    This has quickly become a favorite and a staple to our weeknight menu!

    Reply
  14. Ella says

    May 17, 2014 at 10:02 pm

    We had this for dinner tonight over quinoa and it was SO good! Will definitely become a staple around here- so tasty and so easy. This was also the first recipe I've used my new mortar and pestle with- yay! 🙂 Thanks for the inspiration!

    Reply
  15. Alex says

    February 01, 2015 at 5:24 pm

    Love this idea and bet it would work just as well substituted with other vegetables

    Reply
  16. Cathy says

    January 28, 2019 at 8:17 pm

    I made this tonight and added half a beet, diced because I only had 2 carrots. Delicious!
    The braise-roast technique was new to me, but I really like the way it made the carrots super tender without being mushy.
    Thank you, Ella!

    ★★★★★

    Reply

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I'm Erin and this is my space for all things vegetarian food inspired by California and my love of cooking.



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