Jacqueline Ruby’s carrots and chickpeas creation

Photograph by Sebastián Flores.

Recently, I visited my friend Meg, who served me this wonderful dish as a side to roasted lamb chops. I think everyone will enjoy it. Full of warm flavors, it’s the perfect addition to any fall meal. 

INGREDIENTS:

18 thin, freshly peeled carrots
2 l5-ounce cans chickpeas
2 tablespoons olive oil
1 teaspoon ground cumin
 1 teaspoon ground cinnamon
 Zest of 1 orange
 ½ teaspoon paprika
 ½ teaspoon sea salt
 
¼ teaspoon of cayenne pepper

DRESSING:

3 tablespoons fresh lemon juice
 ¼ teaspoon salt and pepper
 2 tablespoons olive oil
 1 scallion sliced thinly
 3 tablespoons fresh, chopped parsley
 ½ cup crumbled goat cheese (optional)

DIRECTIONS:

1. Preheat oven 425 degrees.
2. 
Rinse and drain chickpeas. Pat dry.
3. Chop ends off carrots.
4. 
Pour chickpeas into a rimmed baking pan and top with carrots. Drizzle on olive oil and toss.
5. 
In a small bowl, combine all the dry ingredients and sprinkle over carrots and chickpeas evenly.
6. 
Roast in oven about 40 minutes or until carrots are fork tender.
7. 
Wisk all the dressing ingredients together and pour over cooled carrots and chickpeas. Toss evenly.
8. 
Top with crumbled goat cheese, as desired.

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