Braised chickpeas and carrots with quinoa and yogurt
Gluten-Free, Soy-Free, Vegetarian, Mediterranean, Family-Friendly
20 – 35 Minutes
Warming spices and cooling yogurt adorn this easy vegetarian quinoa and chickpea dish, bringing it into balanced, delicious harmony.
In your bag
- ½ cup rainbow quinoa
- 1 or 2 carrots (about 6 ounces total) (see Market Watch note)
- 1 yellow onion
- 1 cup cooked chickpeas
- Chickpea spice blend (sweet smoked paprika - cumin - cinnamon - ground ginger - cayenne)
- 1 cup diced tomatoes
- ¼ cup raisins
- ¼ cup roasted almonds
- 3 or 4 sprigs fresh cilantro
- ½ cup Greek yogurt
Make It Ahead
Cooked quinoa is a great make-ahead ingredient to have in your fridge, ready to toss into a salad or soup. In fact, this entire dish can be cooked in advance (through Step 3). Let cool, then cover and store the quinoa and vegetables separately in the refrigerator overnight. The next day, gently rewarm or enjoy at room temperature. Just before serving, prep the garnishes and make the yogurt dressing (Step 4).
Because organic carrots can be vulnerable to crop damage in the winter, you may get baby or shredded carrots in their place. They cook up just as deliciously and require less prep. If baby carrots, skip the peeling and trimming in Step 2 and cut any larger baby carrots into 1- to 2-inch lengths. If shredded carrots, skip the prep altogether and add them to the pan as directed in Step 3.
Calories: 720, Protein: 25g (50% DV), Fiber: 16g (64% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 5mg (2% DV), Sodium: 125mg (5% DV), Carbohydrates: 92g (31% DV), Total Sugars: 35g, Added Sugar: 0g (0% DV).
Contains: Milk, Tree Nuts
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.