Braised Chickpeas and Carrots with Yogurt Topping

chickpeas and carrots with y

Tender chickpeas and sweet carrots are infused with enticing spices, and get a dollop of an
Indian-inspired yogurt topping in this recipe. White quinoa is a great substitute for couscous, and it is very high in protein.

Makes 4 servings


Slender carrots, 1 lb (500 g), unpeeled
Olive oil, 4 tablespoons (2 fl oz/60 ml) plus 11⁄2 teaspoons
Large onion, 1, coarsely chopped
Sweet paprika, 2 teaspoons
Ground cumin, 1 teaspoon
Ground cinnamon and ginger, 1⁄2 teaspoon each
Cayenne pepper, 1⁄4 teaspoon
Chickpeas, 2 cans (15 oz/470 g each), rinsed and drained
Diced tomatoes with juices, 2 cans (14.5 oz/455 g each)
Raisins, 1 cup (6 oz/185 g)
Kosher salt and freshly ground black pepper
Quinoa, 11⁄2 cups (9 oz/92 g)
Plain Greek-style yogurt, 1⁄2 cup (4 oz/125 g)
Fresh cilantro leaves and toasted sliced almonds for garnish


Halve the carrots lengthwise and then quarter them crosswise. In a large nonstick frying
pan over medium heat, warm 2 tablespoons of the oil. Add the onion and carrots and sauté
until the onion is tender, about 5 minutes. Add the paprika, cumin, cinnamon, ginger, and
cayenne and stir for 10 seconds. Add the chickpeas, tomatoes with juices, raisins, and 1 cup
(8 fl oz/250 ml) water. Sprinkle with salt and black pepper. Bring to a boil, reduce the heat,
cover, and simmer until the carrots are just tender, about 20 minutes.

Rinse and drain the quinoa 4 times, and then place in a saucepan. Add21⁄4 cups (18 fl
oz/560 ml) water and a pinch of salt and bring to a boil. Reduce the heat to low, cover, and
simmer until all the water is absorbed, about 15 minutes. Turn off the heat and let stand for
at least 5 minutes.

In a small bowl, mix the yogurt and 1 tablespoon of the oil. Season to taste with salt and
black pepper. Fluff the quinoa with a fork, and then mix in the remaining 1 tablespoon plus
11⁄2 teaspoons oil.

Divide the quinoa among warmed plates. Season the chickpea mixture to taste with
salt and black pepper and spoon over the quinoa. Spoon the yogurt on top. Sprinkle with
cilantro and almonds and serve right away.

For the topping, choose the yogurt you like best—whole milk, two percent, or fat free. No
side dish is needed for this complete dish.

This recipe appears courtesy of  The Modern Menu. Simple. Beautiful. Kosher. By Kim Kushner

Photograph by Andrew Zuckerman