Meatless Mondays: Sweet Roasted Carrots with Savory Chickpeas
Posted Jan 30 2012 11:30am
Chickpeas aren’t knew to this blog– in fact you can find them here , here and here ; actually their frequency on my plate may be the reason why I haven’t been in the mood for them. But then things happen as they do and chickpeas re-entered my life in the most unexpected of ways…
It was your average Monday afternoon- the stair master was beating me in our usual uphill battle when the trainer of the woman on the stair master to my left, inquired about her diet and exercise regime over the past few days. Mind you, I’m probably red as a tomato, sweating (and not in the “glistening” kind of way), hunched over and breathing as quietly as a saint bernard when I decide that the only way I’m getting through this workout is if I use this conversation as a distraction. As I’m panting up the revolving stairs that lead no where, I begin to eavesdrop in the most unsubtly of ways and I learn a few things about this woman that are completely irrelevant to this post. But then she mentions last nights dinner: “a salad, some steamed vegetables, chickpeas and rice.” The trainer lady responds with something similar to this: “Just chickpeas? Don’t you think you need more lean protein if we’re working out this hard? Like let’s try adding almonds next time.”
I nearly tripped over my own feet when I heard this. 1. Chickpeas are lean protein trainer lady! Just because its not animal protein doesn’t mean it’s inferior! 2. Almonds? As a protein source? You have got to be kidding me. Almonds are a great source of healthy fat but by no means should she swap almonds for chickpeas. I think the trainer lady caught on to me because a few shocked giggles emitted from my mouth and my facial expression read like an open book of disbelief. Angered as they walked away before I could say much more, I channeled my anger into the workout- I guess the eavesdropping did a better job than expected. Once I was done I circled the gym 3 times before giving up hope on finding the lady to tell her it’s really ok to eat chickpeas but she must have left before me. Since then, I’ve been craving chickpeas. So in honor of the lady on the stair-master on my left, I make these roasted chickpeas and carrots… and as expected- they were filling, healthy, and a great source of protein and fiber!
And a happy happy birthday to my chopping lovin’ cousin Nelly, whom has brought veggie tales into my life forever, this recipe goes out to you!
- 1-2 teaspoons dark brown [depending on desired sweetness]
What you’ll need…
- Oven-proof medium skillet
- Preheat the oven to 400F degrees.
- Rinse the chickpeas thoroughly and drain. Set aside so they can continue to drain and dry.
- Peel the carrots, slice in half length wise and then cut on the diagonal to make 2 inch long pieces.
- Heat the skillet over medium-high heat with 1 teaspoon of canola oil. Add carrots and sauté for about 2 minutes. Then add the stock, a pinch of salt and pepper; reduce the heat to medium low, cover and let simmer for 10 minutes.
- Uncover the skillet, raise the heat back to medium-high and allow the stock to evaporate. Once the stock has evaporated, add the rest of the canola oil and allow to warm.
- Sauté the onions until translucent [5 min].
- Add the drained chickpeas, turmeric, saffron, cayenne, cumin, cinnamon, paprika and tomato paste. Mix to coat evenly.
- Sauté for about 3-5 minutes until the chickpeas begin to sizzle.
- Transfer oven proof skillet directly to the oven to roast for 15 minutes. Mix in 1-2 teaspoons of dark brown sugar and place back in the oven for another 10 minutes.
- Remove carefully [handle will be extremely hot!] and serve warm!
Nutrition Info: Each serving is 230 calories, 5 g of fat, 12 g of protein, 17 g of carbohydrates and 9 g of fiber.