Carrot and Chickpea Skillet

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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.
total:
35 mins
Servings:
4
Yield:
6 1/2 cups
Carrot and Chickpea Skillet Blaine Moats

Ingredients

Directions

  • 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.

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  • 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; fat 15g; saturated fat 2g; carbohydrates 58g; mono fat 8g; poly fat 3g; insoluble fiber 14g; sugars 14g; protein 14g; vitamin a 19157IU; vitamin c 47.1mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.4mg; vitamin b6 0.5mg; folate 140.1mcg; sodium 771mg; potassium 892mg; calcium 128mg; iron 3.7mg.
© Copyright 2022 Better Homes & Gardens. All rights reserved. Printed from https://www.bhg.com 06/30/2022
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