Carrot and Chickpea Skillet


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.

Carrot and Chickpea Skillet with wooden spoon
Photo: Blaine Moats
Total Time:
35 mins
6 1/2 cups


  • 3 tablespoon olive oil

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

  • 1 pound carrots, peeled and sliced 1/4-inch thick

  • 2 cup cauliflower florets

  • 1 teaspoon smoked paprika

  • 1 teaspoon ground cumin

  • ½ teaspoon salt

  • 1 cup vegetable broth

  • ½ cup orange juice

  • Chopped fresh mint


  1. 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.

  2. 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.

Nutrition Facts (per serving)

415 Calories
15g Fat
58g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 415
% Daily Value *
Total Fat 15g 19%
Saturated Fat 2g 10%
Sodium 771mg 34%
Total Carbohydrate 58g 21%
Total Sugars 14g
Protein 14g
Vitamin C 47.1mg 236%
Calcium 128mg 10%
Iron 3.7mg 21%
Potassium 892mg 19%
Folate, total 140.1mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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