Better Homes Gardens USA April 2019

FOOD FAST & FRESH

CARROT

& CHICKPEA

SKILLET

Briefl y toasting the chickpeas crisps them and develops brown bits in the pan that fl avor the dish. The chickpeas’ starches also help thicken the sauce at the end. TOTAL TIME 35 min.

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

Add 1 Tbsp. olive oil to
skillet. Add carrots,
caulifl ower, paprika, cumin,

and ¹∕2 tsp. salt. Cook 5 minutes or until carrots and caulifl ower 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. EACH SERVING 415 cal, 15 g fat, 771 mg sodium, 58 g carb, 14 g fi ber, 14 g sugars, 14 g pro.

SERVE WITH

COUSCOUS,

QUINOA ,

OR BROWN

RICE.

CHICKPEAS

two 15-oz. cans, rinsed and drained

CARROTS

1 lb., peeled and sliced ¹∕4 inch thick

CAULIFLOWER

FLORETS

2 cups

VEGETABLE BROTH

1 cup

ORANGE JUICE

¹∕2 cup

SMOKED PAPRIKA

1 tsp.

GROUND CUMIN