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, 720 Calories/Serving

20 – 30 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)
  • 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

Chef's Tip

Make It Ahead
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), cooled, covered, and stored in the refrigerator overnight; the spice flavors will have time to deepen, and it can be reheated or enjoyed at room temperature. Then just before serving, prep the garnishes and make the yogurt dressing.

Nutrition per serving



Rinse and cook the quinoa

  • Rinse the quinoa.
In a small sauce pot, combine the quinoa and 1 cup [2 cups] lightly salted water. 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. Fluff with a fork, cover, and keep warm.
While the quinoa cooks, prepare the vegetables.


Prep the vegetables

  • Scrub or peel the carrots and trim off the ends; cut the carrots in half lengthwise, then crosswise into 1- to 2-inch lengths.
  • Peel and coarsely chop the onion.
  • Rinse the chickpeas.


Cook the vegetables

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons 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 chickpea spice blend and cook until fragrant, about 30 seconds. Add the chickpeas, tomatoes, raisins, and ½ cup [¾ cup] water. Season with salt and pepper and bring to a boil. Reduce to a simmer, cover, and cook until the vegetables 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 [4 tsp] oil. Season to taste with salt and pepper.



Transfer the quinoa to individual plates and top with the vegetables and sauce. Add a dollop of the yogurt dressing, garnish with the almonds and cilantro, and serve.

Kids Can!

  • Rinse the quinoa.
  • Measure the water for the quinoa.
  • Scrub the carrots.
  • Rinse the chickpeas.
  • Stir the yogurt dressing.

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.