Roasted Carrots With Wild Rice And Chickpeas

This dish, featured in our Grow Cook Eat television series, is the perfect easy meal when you are looking for something quick but still nutritious. With minimal ingredients, short prep-time and maximum taste what’s not to love?

Ingredients

  • 350g thickly sliced carrots
  • 1 small onion, chopped
  • 1/2 can chickpeas, drained and rinsed
  • 2 Tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 125 ml vegetable broth
  • 1 Tlsp lemon juice
  • 250g cooked wild rice or wild rice blend
  • 25g pumpkin seeds
  • 25g feta cheese or local goats cheese

Step 1 - Cook

Preheat oven to 375°F. In a roasting pan, combine the sliced carrots, chopped onion, chickpeas and olive oil. 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 before removing foil and cooking for another 10 to 15 minutes until carrots are tender.

Remove carrots from oven and toss with wile rice, pumpkin seeds and goats cheese. Serve warm.

Ingredients

  • 350g thickly sliced carrots
  • 1 small onion, chopped
  • 1/2 can chickpeas, drained and rinsed
  • 2 Tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 125 ml vegetable broth
  • 1 Tlsp lemon juice
  • 250g cooked wild rice or wild rice blend
  • 25g pumpkin seeds
  • 25g feta cheese or local goats cheese

Step 1 - Cook

Preheat oven to 375°F. In a roasting pan, combine the sliced carrots, chopped onion, chickpeas and olive oil. 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 before removing foil and cooking for another 10 to 15 minutes until carrots are tender.

Remove carrots from oven and toss with wile rice, pumpkin seeds and goats cheese. Serve warm.