Tender beans and sweet carrots are infused with enticing spices, and get a dollop of an Indian-inspired yogurt topping. White quinoa is a great substitute for couscous, and it is very high in protein.
Slender carrots, 1lb (500g), unpeeled
Olive oil, 4tablespoons (2fl oz/60ml) plus 1½ teaspoons
Large onion, 1, coarsely chopped
Sweet paprika, 2teaspoons
Ground cumin, 1teaspoon
Ground cinnamon and ginger, ½teaspoon each
Cayenne pepper, ¼teaspoon
Chickpeas, 2cans (15oz/470g each), rinsed and drained
Diced tomatoes with juices, 2cans (14.5oz/455g each)
Raisins, 1cup (6oz/185g)
Kosher salt and freshly ground black pepper
Quinoa, 1½cups (9oz/92g)
Plain Greek-style yogurt, ½cup (4oz/125g)
Fresh cilantro leaves and toasted sliced almonds for garnish
Halve the carrots lengthwise and then quarter them crosswise. In a large nonstick frying pan over medium heat, warm 2 tablespoons of the oil. Add the onion and carrots and sauté until the onion is tender, about 5 minutes. Add the paprika, cumin, cinnamon, ginger, and cayenne and stir for 10 seconds. Add the chickpeas, tomatoes with juices, raisins, and 1 cup (8 fl oz/250 ml) water. Sprinkle with salt and black pepper. Bring to a boil, reduce the heat, cover, and simmer until the carrots are just tender, about 20 minutes.
Rinse and drain the quinoa 4 times, and then place in a saucepan. Add 2¼ cups (18 fl oz/560 ml) water and a pinch of salt and bring to a boil. Reduce the heat to low, cover, and simmer until all the water is absorbed, about 15 minutes. Turn off the heat and let stand for at least 5 minutes.
In a small bowl, mix the yogurt and 1 tablespoon of the oil. Season to taste with salt and black pepper. Fluff the quinoa with a fork, and then mix in the remaining 1 tablespoon plus 1½ teaspoons oil.
Divide the quinoa among warmed plates. Season the chickpea mixture to taste with salt and black pepper and spoon over the quinoa. Spoon the yogurt on top. Sprinkle with cilantro and almonds and serve right away.