Braised Chickpeas and Carrots with Yogurt Topping

Name: Braised Chickpeas and Carrots with Yogurt Topping
Yield: Makes 4 Servings
Ingredients: Kosher salt and freshly ground black pepper; Raisins, 1 cup (6 oz/185 g); Diced tomatoes with juices, 2 cans (14.5 oz/455 g each); Chickpeas, 2 cans (15 oz/470 g each), rinsed and drained; Fresh cilantro leaves and toasted sliced almonds for garnish; Plain Greek-style yogurt, ½ cup (4 oz/125 g); Quinoa, 1½ cups (9 oz/92 g); Olive oil, 4 tablespoons (2 fl oz/60 ml) plus 1½ teaspoons; Large onion, 1, coarsely chopped; Sweet paprika, 2 teaspoons; Ground cumin, 1 teaspoon; Ground cinnamon and ginger, ½ teaspoon each; Cayenne pepper, ¼ teaspoon; Slender carrots, 1 lb (500 g), unpeeled

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

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.

Ingredients

Slender carrots, 1 lb (500 g), unpeeled
Olive oil, 4

Dinner
Spicy
Vegetarian
Gluten-free

Method

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