Braised Chickpeas and Carrots with Yogurt Topping
This recipe comes from Williams-Sonoma cook book "Weeknight Gluten Free" by Kristine Kidd. I have another WS cookbook that I love so I was super excited when I found this book. What I especially like about the recipes is that they are naturally GF instead of trying to re-create gluten-containing foods. The recipe below is amazingly delicious and very healthy. Quinoa is a naturally GF grain that is packed with protein and nutrients. It is much better than rice because it has more nutrients and a lower glyemic load. This recipe also combines chickpeas, which are also packed with protein. As a result, this dish does not require a side (well maybe a salad because I love vegetables).
Ingredients
1 large onion coarsely chopped
550 g of slender carrots
2 teaspoons sweet paprika
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
2 cans (15oz) chickpeas, rinsed and drained
2 cans (14.5oz) dicd tomatoes with juices
1 cup raisins
1 1/2 cups quinoa
1/2 cup plain Greek-style yogurt
4 Tablespoons + 1 1/2 teaspoons olive oil
2 1/4 cups water for quinoa (Bob's Red Mill instructions use 2 cups of water for 1 cup of quinoa but that seemed like too much water and next time I'll just follow what the book instructs).
1 cup of water for the vegetables
Kosher salt and freshly ground pepper to taste (do not use iodized salt as it tastes more salty at the same quantitity of flaky kosher salt).
Fresh cilantro leaves and toasted sliced almonds for garnish
Directions
1. Halve the carrots lengthwise and then quarter them crosswise (not actually sure I understood this part so I just made the carrots look like the picture they provided).
2. In a large pot heat 2 Tablespoons of olive oil (I used a pot instead of a frying pan as the liquid quantity would have spilled over). Saute the chopped onion and carrots until the onions are tender (translucent, 5-7 min). I had the heat set to medium/high.
3. Add the spices (paprika, cumin, cinnamon and ginger - which were combined in a small container beforehand) to the pot and mix for 10 sec.
4. Add the chickpeas, tomatoes with juices, raisins and 1 cup of water. Add 1/4 teaspoons of salt (start on the low side as cayenne pepper enhances the salt flavor so you can easily over salt) and add whatever quantity of blacker pepper you desire. Bring everything to a boil, reduce the heat, cover and simmer until carrots are tender (20 min).
5. While the vegetables are cooking you can prepare the quinoa - combine the quinoa, water and a pinch of salt. Bring to a boil and then simmer until the water is absorbed (about 15 min). Turn off the heat and let stand for at least 5 min before fluffing with a fork. Add 1 Tablespoon + 1 1/2 teaspoons of olive oil and mix with the quinoa.
6. In a small bowl mix the yogurt and 1 tablespoon of olive oil. Season to taste with salt and black pepper (go low on the salt and load up on black pepper).
7. To serve, put 1/3 cup of quinoa on a plate and load up on vegetables (2-4 serving-spoon scoops). Top off with 1 heaping Tablespoon of the yogurt mix and garnish with cilantro and almonds.
This dish was so good I wanted to eat the whole thing in one sitting! I can't wait to eat this tomorrow and I think I will squeeze a little lime juice (I just love the taste and smell of limes).
Ingredients
1 large onion coarsely chopped
550 g of slender carrots
2 teaspoons sweet paprika
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
2 cans (15oz) chickpeas, rinsed and drained
2 cans (14.5oz) dicd tomatoes with juices
1 cup raisins
1 1/2 cups quinoa
1/2 cup plain Greek-style yogurt
4 Tablespoons + 1 1/2 teaspoons olive oil
2 1/4 cups water for quinoa (Bob's Red Mill instructions use 2 cups of water for 1 cup of quinoa but that seemed like too much water and next time I'll just follow what the book instructs).
1 cup of water for the vegetables
Kosher salt and freshly ground pepper to taste (do not use iodized salt as it tastes more salty at the same quantitity of flaky kosher salt).
Fresh cilantro leaves and toasted sliced almonds for garnish
Directions
1. Halve the carrots lengthwise and then quarter them crosswise (not actually sure I understood this part so I just made the carrots look like the picture they provided).
2. In a large pot heat 2 Tablespoons of olive oil (I used a pot instead of a frying pan as the liquid quantity would have spilled over). Saute the chopped onion and carrots until the onions are tender (translucent, 5-7 min). I had the heat set to medium/high.
3. Add the spices (paprika, cumin, cinnamon and ginger - which were combined in a small container beforehand) to the pot and mix for 10 sec.
4. Add the chickpeas, tomatoes with juices, raisins and 1 cup of water. Add 1/4 teaspoons of salt (start on the low side as cayenne pepper enhances the salt flavor so you can easily over salt) and add whatever quantity of blacker pepper you desire. Bring everything to a boil, reduce the heat, cover and simmer until carrots are tender (20 min).
5. While the vegetables are cooking you can prepare the quinoa - combine the quinoa, water and a pinch of salt. Bring to a boil and then simmer until the water is absorbed (about 15 min). Turn off the heat and let stand for at least 5 min before fluffing with a fork. Add 1 Tablespoon + 1 1/2 teaspoons of olive oil and mix with the quinoa.
6. In a small bowl mix the yogurt and 1 tablespoon of olive oil. Season to taste with salt and black pepper (go low on the salt and load up on black pepper).
7. To serve, put 1/3 cup of quinoa on a plate and load up on vegetables (2-4 serving-spoon scoops). Top off with 1 heaping Tablespoon of the yogurt mix and garnish with cilantro and almonds.
This dish was so good I wanted to eat the whole thing in one sitting! I can't wait to eat this tomorrow and I think I will squeeze a little lime juice (I just love the taste and smell of limes).
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