Name: Cumin Braised Carrots and Chickpeas
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
Ingredients: 3 carrots, sliced 1/4" thin; 1 clove garlic, minced; 1/2 cup chickpeas, drained and rinsed if using canned; 1/4 cup golden raisins; 1 teaspoon cumin*; 1/4 teaspoon sea salt; 1 tablespoon olive oil; 1/3 cup vegetable broth; 2 cups cooked grains (brown rice, millet, or kamut)

Ingredients

3 carrots, sliced 1/4″ thin
1 clove garlic, minced
1/2 cup chickpeas, drained and rinsed if using canned
1/4 cup golden raisins
1 teaspoon cumin*
1/4 teaspoon sea salt
1 tablespoon olive oil
1/3 cup vegetable broth
2 cups cooked grains (brown rice, millet, or kamut)

Instructions

Preheat oven to 375˚.
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.
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 1/2- 2 teaspoons if desired.