The Kitchn: Cumin-Roasted Carrots with Wild Rice and Chickpeas
2 cups chickpeas, drained and rinsed (if using canned)
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup vegetable broth
2 tablespoons lemon juice
2 cups cooked wild rice or wild rice blend
1/4 cup pepitas
1 ounce feta cheese
In a small skillet, heat the cumin seeds over medium heat until fragrant, 2 to 3 minutes. Place in a spice grinder or use a mortar to grind the cumin seeds into a powder. (You should have 1 scant tablespoon of ground cumin.)
Preheat oven to 375 F. In a roasting pan, combine the sliced carrots, minced onion, chickpeas, olive oil and cumin powder. Stir to coat carrots with cumin and oil. Pour the vegetable broth and lemon juice into pan and cover with tin foil. Roast carrots for 30 minutes until tender, remove foil, and cook for another 10 to 15 minutes until carrots are tender.
Remove carrots from oven and toss with wild rice, pepitas and feta cheese. Serve warm.
(Erin Alderson is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.)
