Braised Chickpeas and Carrots with Yogurt Topping

Cook, Meat-Free Mains, Recipes, Vegetarian, Weeknight Dinner

Braised Chickpeas and Carrots with Yogurt Topping

Here, tender beans and sweet carrots are infused with enticing spices and get a dollop of an Indian-inspired yogurt topping. Served on a bed of protein-rich quinoa, the vegetables make a satisfying meatless meal — no side dish required.

 

Braised Chickpeas and Carrots with Yogurt Topping

 

1 lb. (500 g.) slender carrots, unpeeled

4 Tbs. (2 fl. oz./60 ml.) plus 1 1/2 tsp. olive oil

1 large onion, coarsely chopped

2 tsp. sweet paprika

1 tsp. ground cumin

1/2 tsp. each ground cinnamon and ginger

1/4 tsp. cayenne pepper

2 cans (15 oz./470 g. each) chickpeas, rinsed and drained

2 cans (14.5 oz./455 g. each) diced tomatoes with juices

1 cup (6 oz./185 g.) raisins

Kosher salt and freshly ground black pepper

1 1/2 cups (9 oz./92 g.) quinoa

1/2 cup (4 oz./125 g.) plain Greek-style yogurt

Fresh cilantro leaves and toasted sliced almonds for garnish

 

Halve the carrots lengthwise and then quarter them crosswise. In a large nonstick frying pan over medium heat, warm 2 tablespoons of the oil. Add the onion and carrots and saute until the onion is tender, about 5 minutes. Add the paprika, cumin, cinnamon, ginger and cayenne and stir for 10 seconds. Add the chickpeas, tomatoes with juices, raisins and 1 cup (8 fl. oz./250 ml.) water. Sprinkle with salt and black pepper. Bring to a boil, reduce the heat, cover and simmer until the carrots are just tender, about 20 minutes.

 

Rinse and drain the quinoa four times, and then place in a saucepan. Add 2 1/4 cups (18 fl. oz./560 ml.) water and a pinch of salt and bring to a boil. Reduce the heat to low, cover, and simmer until all the water is absorbed, about 15 minutes. Turn off the heat and let stand for at least 5 minutes.

 

In a small bowl, mix the yogurt and 1 tablespoon of the oil. Season to taste with salt and black pepper. Fluff the quinoa with a fork, and then mix in the remaining 1 tablespoon plus 1 1/2 teaspoons oil.

 

Divide the quinoa among warmed plates. Season the chickpea mixture to taste with salt and black pepper and spoon over the quinoa. Spoon the yogurt on top. Sprinkle with cilantro and almonds and serve right away. Serves 4.

 

Williams-Sonoma Weeknight Gluten-Free CookbookFind more quick, gluten-free dinner recipes in our book Weeknight Gluten Free.

4 comments about “Braised Chickpeas and Carrots with Yogurt Topping

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  2. Recipe Roundup: Fall Braises | Williams-Sonoma Taste

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