TFK Cooking Show

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TFK Cooking Show

295 Regency Court

Brookfield, WI  53045

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Carrot and Chickpea Skillet

Carrot and Chickpea Skillet

 

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 6 people

Ingredients

  • 3 Tbsp olive oil

  • 2 15 oz cans chickpeas (garbanzo beans), rinsed and drained

  • 1 pound carrots, peeled and sliced ¼ inch thick

  • 2 cups cauliflower florets

  • 1 teaspoon smoked paprika

  • 1 teaspoon ground cumin

  • ½ teaspoon salt

  • 1 cup vegetable broth

  • ½ cup orange juice

  • Fresh mint, chopped

 

Instructions

  1. Heat 2 tablespoons of olive oil on a 12 inch skillet on medium-high.

  2. Add chickpeas to skillet and cook for 4 minutes or until lightly browned. Stir as needed.

  3. Remove chickpeas from skillet and set aside.

  4. Add 1 Tbsp olive oil to the same skillet followed by carrots, cauliflower, paprika, cumin, and ½ tsp. salt.   

  5. Cook for 5 minutes or until the carrots and cauliflower are just tender. Stir as needed.

  6. Add broth and orange juice to pan.

  7. Bring to a boil; reduce heat.

  8. Boil gently for 10 minutes with cover off.

  9. Stir in chickpeas.

  10. Lastly, sprinkle with fresh mint - optional.

 

Adapted from Better Homes & Gardens