adapted from BH&G
Ingredients:
- 2 15.5oz cans of chickpeas, rinsed & drained
- 1# carrots, peeled & sliced 1/4" thick
- 2 cups cauliflower florets
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 cup vegetable broth
- 1/2 cup orange juice (I substituted pineapple juice due to allergies
Instructions:
- In a 12" skillet heat 2 Tbls olive oil over medium-high. Add chickpeas; cook 4 minutes or until lightly brown, stirring occasionally. Remove chickpeas from skillet; set aside.
- Add 1 Tbl olive oil to skillet. Add carrots, cauliflower, paprika, cumin and 1/2 tsp salt. Cook 5 minutes or until carrots and cauliflower are just tender, stirring occasionally. Add broth and juice. Bring to boiling; reduce heat. Boil gently, uncovered, 10 minutes. Stir in chickpeas; heat through. If desired, sprinkle with mint (I did not)
This dish was better received than I thought it would be. We all loved it! One pan, 2 steps - that's a winner in my book! The suggestion is to serve it with rice, couscous or quinoa, but we ate it as is.
Nutrition Facts: Per serving (makes 4) 415 calories, (2 g saturated fat, 3 g polyunsaturated fat, 8 g monounsaturated fat), 0 mg cholesterol, 771 mg sodium, 58 g carbohydrates, 14 g fiber, 14 g sugar, 14 g protein.
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