6 hours ago
Monday, March 6, 2017
Hello Meatless Monday.
Hello roasted vegetables and chickpeas.
This is a hearty cool weather salad w/ Moroccan spices and roasted chickpeas for protein.
You can make this as a side dish, but for me this was a meal.
With a sliced avocado, I was satisfied after eating a bowl of this.
I suggest you find heirloom carrots, the colorful kind.
You can usually find them at Trader Joe's and at Union Square Market in NYC.
Of course you can use regular orange carrots, but what fun is that?
Roasted Heirloom Carrots w/ Chickpeas & Spices: (adapted from Loeffler Randall)
1 bunch of rainbow carrots, washed and trimmed
1 red onion, cut into 1/2 inch pieces
15 oz. can chickpeas (garbanzo beans), rinsed and drained
3 tablespoons coconut oil or olive oil
1 tbsp honey
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon garlic powder
1/4 teaspoon ground turmeric
dash of cayenne
freshly ground black pepper
Drizzle of olive oil
Juice of 1/2 lemon, plus more for serving
1/4 cup (30 g) sliced almonds, toasted
1/4 cup (8 g) parsley or cilantro, roughly chopped
Cut the carrots into rounds, about 1" thick. Arrange them on a parchment lined baking sheet with the chickpeas and red onions.
In a small bowl, mix the olive or coconut oil with the spices and honey.
Drizzle this mixture over the sheet pan and toss the vegetables to coat.
Sprinkle kosher salt & pepper.
Roast in a 425F oven for 20-25 minutes, turning once with a spatula for even cooking.
Transfer to a bowl or platter and squeeze lemon juice over the mixture.
I drizzled some more olive oil.
Top with the almonds and cilantro (or parsley).
Serve warm or at room temperature.