Carrots with Cumin, Lime & Crispy Chickpeas
Ingredients
- 1 poundcarrots
- 3 tablespoonolive oil
- 1 teaspoonground cumin
- ·salt
- ·black pepper
- 1 can (15 oz)canned chickpeas (drained and rinsed)
- 1lime
- ·fresh cilantro
- ¼ teaspoonred pepper flakes
Prep
- 01
Slice carrots into 1/4-inch-thick coins or sticks, depending on preference.
- 02
Zest and juice 1 lime.
- 03
Roughly chop a handful of fresh cilantro.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add carrots and cook, stirring occasionally, for 8–10 minutes until they're tender and lightly caramelized.
- 02
While carrots cook, toss drained chickpeas with 1 tablespoon olive oil, 1/2 teaspoon cumin, salt, and pepper. Spread on a small baking sheet or in a small skillet.
- 03
Toast chickpeas over medium heat for 3–4 minutes, shaking the pan occasionally, until they're golden and crispy. Remove from heat.
- 04
When carrots are tender, add remaining 1/2 teaspoon cumin and toss to coat. Season with salt and pepper to taste.
- 05
Transfer carrots to a plate. Top with crispy chickpeas, a squeeze of fresh lime juice, and a pinch of red pepper flakes. Scatter cilantro over the top and serve warm or at room temperature.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. For deeper warmth, try a dash of smoked paprika alongside the cumin. A sprinkle of toasted sesame seeds adds a nutty finish if you have them on hand.
This dish is delicious warm straight from the pan or served at room temperature as a side salad. Leftovers keep for up to 3 days in the fridge and are great tossed into grain bowls or eaten alongside roasted chicken.