Today I’m sharing one of my favorite vegetarian recipes ever. I found it a few years ago when I was trying to eat less meat. Hope you like it!
Cumin-spiced Chickpeas and Carrots
Adapted from MyRecipes.com. Serves 4.
1/2 cup organic vegetable broth
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon tomato paste
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
3 tablespoons canola oil, divided
1 cup chopped red bell pepper
1 cup julienne-cut carrots
1 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground allspice
1/8 teaspoon cayenne pepper
6 garlic cloves, minced
4 cups warm cooked couscous (you can use any grain!)
1/2 cup cilantro leaves
1-Prep all ingredients in prep bowls; combine the first 4 ingredients, stirring with a whisk.
2-Dry chickpeas thoroughly in a single layer on paper towels; this is when I usually put my couscous on so it’s done around the same time.
3-Heat 2 tablespoons oil in a large skillet over high heat, and swirl to coat. Add chickpeas to pan, and stir-fry for 3 minutes or until lightly browned. Remove chickpeas from pan with a slotted spoon; wipe pan clean with a paper towel.
4-Add the remaining 1 tablespoon oil to pan, and swirl to coat. Add bell pepper and carrots to pan, and stir-fry for 2 minutes or until vegetables are slightly tender.
5-Add cumin and the next 5 ingredients (through garlic) to pan, and stir-fry for 30 seconds.
6-Add reserved broth mixture and chickpeas. Bring to a boil, and remove from heat.
7-Serve over couscous, and top with cilantro. Serve with lemon wedges, if desired.
A few notes:
-It’s got a little bit of spiciness to it if you follow the recipe exactly, so if you want to tone it down, use less cumin and cayenne pepper.
-I used my spiralizer instead of julienning the carrots. SO. EASY.
-Whenever I buy a new container of vegetable brother, I freeze it in ice cube trays for future use. Saves a ton of money — rarely do I use a full container of broth for a recipe.
I made this recipe on Monday and it’s been my dinner for the last three nights. For the servings that I refrigerated, I didn’t add the cilantro until after it was reheated and I was about to eat.
What are your go-to meatless recipes?
Have a great week — it’s almost the weekend!