Side Dish

Roasted Carrot Chickpea Toss is for Side Dish.

Roasted Carrot Chickpea Toss takes several minutes to prepare.

Roasted Carrot Chickpea Toss takes several minutes to cook.

Roasted Carrot Chickpea Toss makes 4 servings.

The ingredients for Roasted Carrot Chickpea Toss are:

1 tbsp Cumin seed
3 cups carrots, chopped
1/2 cup chopped Onions
2 cup Chickpeas (garbanzo beans)
2 tbsp Extra Virgin Olive Oil
1/2 tsp Salt
1 dash Pepper, black
1/2 cup Vegetable Stock
2 tabs lemon juice
1 cup Wild Rice, cooked
1 cup Brown rice , cooked
1/4 cup Roasted pumpkin seeds

Here is how you make Roasted Carrot Chickpea Toss:

In a small skillet, heat the cumin seeds over medium heat until fragrant, 2 to 3 minutes. Place in a spice grinder or use a mortar to grind the cumin seeds into a powder. (You should have 1 scant tablespoon of ground cumin.)Preheat oven to 375?F. In a roasting pan, combine the sliced carrots, minced onion, chickpeas, olive oil, and cumin powder. Stir to coat carrots with cumin and oil. Pour the vegetable broth and lemon juice into pan and cover with tin foil. Roast carrots for 30 minutes until tender, remove foil, and cook for another 10 to 15 minutes until carrots are tender.Remove carrots from oven and toss with wile rice, and pumpkin seeds. Serve warm.Serving Size: Makes 3-4 1 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user SUNPANTHER.

The nutritional information for Roasted Carrot Chickpea Toss is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 401.8

• Total Fat: 13.3 g
• Cholesterol: 0.0 mg
• Sodium: 787.9 mg
• Total Carbs: 60.8 g
• Dietary Fiber: 10.6 g
• Protein: 12.9 g

The dietary needs meet for Roasted Carrot Chickpea Toss is Vegan