Briefly toasting chickpeas crisps them and develops brown bits in the pan that help flavor the skillet chicken dish. The chickpeas' starches also help thicken the sauce at the end.




  • In a 12-inch skillet heat 2 tablespoons olive oil over medium-high. Add chickpeas; cook 4 minutes or until lightly browned, stirring occasionally. Remove chickpeas from skillet; set aside.

    Add 1 tablespoon olive oil to skillet. Add carrots, cauliflower, paprika, cumin, and 1/2 tsp. salt. Cook 5 minutes or until carrots and cauliflower are just tender, stirring occasionally. Add broth and orange juice. Bring to boiling; reduce heat. Boil gently, uncovered, 10 minutes. Stir in chickpeas; heat through. If desired, sprinkle with mint. Makes 4 servings.

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Nutrition Facts

415 calories, 15 g fat (2 g saturated fat, 3 g polyunsaturated fat, 8 g monounsaturated fat), 0 mg cholesterol, 771 mg sodium, 58 g carbohydrates, 14 g fiber, 14 g sugar, 14 g protein.