Recipe: Cumin-spiced Chickpeas and Carrots

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!

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Cumin-spiced Chickpeas and Carrots

Adapted from MyRecipes.com. Serves 4.

Ingredients:

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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

Instructions:

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.

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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!

-Lindsey

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