Okay, there was more than chickpeas in the bowl.
A whole lot more than chickpeas.
I agree, there are a lot of ingredients in this recipe but it’s so worth the effort.
Cumin-Spiced Chickpeas and Carrots on Quinoa.
When I was drying the chickpeas (simply drain the chickpeas then let them dry on a baking sheet that’s layered with paper towels) Big Guy was very intrigued. I also learned he loves chickpeas. A lot. He wouldn’t keep his paws off. And no, I didn’t bake the chickpeas for this recipe – though that is delicious.
Stir-fry the chickpeas in about 2 tablespoons canola oil until browned (about 3 or so minutes). Then removed the chickpeas and wipe down the skillet with a paper towel to remove the excess oil. Add the remaining oil and stir-fry the bell pepper, carrots and jalapeno.
Then add all the spices (I used ground cumin, not cumin seed) and stir-fry a little more. Then pour on the broth mixture (veggie broth, lemon rind, lemon juice and tomato paste).
P.S. If you’ve never used tomato paste in a tube, I recommend you start. It allows you to use small amounts without wasting a whole little can. Simply store the tube in the fridge.
Oh and while all this was going on, quinoa was cooking on the stove-top. Feel free to sub in rice or couscous. You simple need a place for your chickpeas to lay.
Allow the chickpea mixture to thicken up a bit and then serve with cilantro.
Every bite was full of flavor. Brightness from the lemon. The cumin added a little smokiness and complexity. And the little quinoa seeds were a perfect bed for the chickpeas.
This also made incredible leftovers for a salad topper. Just throwin’ that out there.