Print

Cumin Braised Carrots and Chickpeas

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • 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)

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 1/2- 2 teaspoons if desired.