Braised Chickpeas and Carrots with Yogurt Topping
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—and gluten-free—meal.
- 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. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. cayenne pepper
- 2 cans (each 15 oz./470 g) chickpeas, rinsed and drained
- 2 cans (each 14.5 oz./455 g) diced tomatoes with juices
- 1 cup (6 oz./185 g) raisins
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 cups (9 oz./92 g) quinoa
- 1/2 cup (4 oz./125 g) plain Greek-style yogurt
- Fresh cilantro leaves for garnish
- Toasted sliced almonds for garnish
Halve the carrots lengthwise and then quarter them crosswise. In a large nonstick fry pan over medium heat, warm 2 Tbs. of the olive oil. Add the onion and carrots and sauté 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. Season with salt and black pepper. Bring to a boil, then reduce the heat, cover and simmer until the carrots are just tender, about 20 minutes.
Meanwhile, rinse and drain the quinoa four times and 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, stir together the yogurt and 1 Tbs. of the olive oil. Season with salt and black pepper. Fluff the quinoa with a fork, then stir in the remaining 1 Tbs. plus 1 1/2 tsp. olive oil.
Divide the quinoa among warmed plates. Season the chickpea mixture with salt and black pepper and spoon over the quinoa. Spoon the yogurt on top. Sprinkle with cilantro and almonds and serve immediately. Serves 4.
Adapted from Williams-Sonoma Weeknight Gluten Free, by Kristine Kidd (Weldon Owen, 2013).