A dish that captures the transition from summer to fall with fresh carrots and warmly spiced chickpeas, tossed in a tahini yogurt dressing. Pairs well with grilled veggies, seafood, lamb or dark meat chicken.
Ingredients (serves 2)
2-4 large carrots - shaved
Fresh dill - handful (can substitute mint or parsley)
Salt
Black Pepper
Chickpeas
8oz chickpeas
Cumin, Turmeric, Allspice, Ginger powder, Garlic Powder, Salt, Black Pepper (can be replaced by a curry powder)
Dressing
Yogurt - 2 Tbsp
Tahini - 1 Tbsp
Olive Oil - 1 Tbsp
Allspice - 1 Tsp
Lime juice - 1 Tsp
***Steps
Carrots
Shave the carrots by using a peeler or the course section of box grater. In a bowl, add carrots, dill, salt, black pepper, and toss.
Dressing
Whip all of the ingredients together in a bowl
Chickpeas
The chickpeas can be roasted/baked in the oven for extra flavor, or sauteéd to save time.
Roast
If using fresh chickpeas, we recommend soaking (14oz) for 8 hours (in baking soda and water)), and then boiling in salted water for 30-45 minutes or until soft, and set aside.
Or strain liquid from 1 can of Chickpeas
Toss chickpeas with spices and olive oil.
Roast chickpeas in a sheet pan at 350 degrees for 15-20 minutes, or until slightly browned.
Ensure the chickpeas don't dry out while roasting, if required, cover with alum foil. Sautéing chickpeas would work as well, but leaves out some of the nuttiness from the roasting.
Sauté
Saute the chickpeas by adding then to a pan with olive oil, and spices (pepper optional). Stir on medium heat for about 5=7 minutes.
Assembly
Once cooled off, add the chickpeas to carrots, add dressing and toss.
Feel free to experiment with the ratios, the picture above has more carrots, but add more chickpeas if a heartier meal is desired.
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