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.


  • 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



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.


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.


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.


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.



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.