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Braised chickpeas and carrots with quinoa and yogurt
Williams Sonoma

Braised chickpeas and carrots with quinoa and yogurt

Gluten-Free, Soy-Free, Vegetarian

2 Servings, 680 Calories/Serving

20 – 30 Minutes

Sweet and savory is the name of the game in this satisfying, meatless, and gluten-free meal. We collaborated with the Test Kitchen at Williams-Sonoma to create an enticing spice blend that makes the vegetables pop. The warming spices are balanced with a creamy, cooling, Indian-inspired yogurt topping.

Ingredients

  • ½ cup rainbow quinoa
  • 6 ounces carrots
  • 1 yellow onion
  • 1 cup cooked chickpeas
  • Chickpea spice blend (sweet smoked paprika - cumin - cinnamon - ground ginger - cayenne pepper)
  • 1 cup diced tomatoes
  • ¼ cup raisins
  • ¼ cup roasted almonds
  • Fresh cilantro
  • ½ cup Greek yogurt

Nutrition per serving

Instructions

1

Rinse and cook the quinoa

  • In a fine-mesh strainer, rinse the quinoa.
In a small sauce pot, combine the quinoa and 1 cup lightly salted water and bring to a boil. Reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Remove from the heat and fluff the quinoa with a fork.
While the quinoa cooks, prepare and cook the vegetables.

2

Prep the vegetables

  • Scrub or peel the carrots and trim off the ends; cut the carrots in half lengthwise and any long carrots into 1- to 2-inch lengths.
  • Peel and coarsely chop the yellow onion.
  • In a fine-mesh strainer, rinse the chickpeas.

3

Cook the vegetables

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the carrots and onion and cook, stirring occasionally, until the onion starts to caramelize, 3 to 5 minutes.
Stir in the spice blend and cook until fragrant, about 10 seconds. Add the chickpeas, tomatoes, raisins, and ½ cup water. Season with salt and pepper and bring to a boil. Reduce to a simmer, cover, and cook until the carrots are tender, 6 to 8 minutes.
While the vegetables cook, prepare the garnishes and the yogurt dressing.

4

Prep the garnishes; make the yogurt dressing

  • Coarsely chop the almonds.
  • Remove any coarse stems from the cilantro.
In a small bowl, stir together the yogurt and 2 teaspoons oil. Season to taste with salt and pepper.

5

Serve

Transfer the quinoa to individual plates and top with the vegetables and sauce. Spoon the yogurt dressing on top. Garnish with the almonds and cilantro and serve.

Calories: 680, Protein: 23 g, Fiber: 14 g, Total Fat: 28 g, Monounsaturated Fat: 9 g, Polyunsaturated Fat: 1 g, Saturated Fat: 3 g, Cholesterol: 5 mg, Sodium: 370 mg, Carbohydrates: 87 g, Added Sugar: 0 g.
Contains: Milk, Tree Nuts

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.