The smell of vegetable roasting with the addition of ground cumin is such a delight. This simple side dish is a unique alternative to mashed potatoes or sweet potatoes (and with fewer carbs.) A combination of orange carrots, onion and tender chickpeas roast in the oven with oil, salt, pepper and the cumin until tender. You then place them in a food processor and blend until mashed, along with a touch of water to thin the mixture out. I like to serve this fragrant mash with thinly sliced scallions for both a peppery bite and a dash of color, and for crunch, sliced buttery almonds.
(To view this recipe, click on the blue title of the blog post above*)
Spiced Carrot & Chickpea Mash
Ingredients:
- 1 lb. carrots, cut into 1/2-inch rounds
- 1 yellow onion, roughly chopped
- 1 can chickpeas, drained and rinsed
- salt and pepper
- olive oil
- 1 teaspoon ground cumin
- Sliced almonds and sliced green onions, for garnish
Directions:
- Preheat the oven to 375 degrees. Line a baking sheet with parchment or foil.
- Place the sliced carrots, onions and chickpeas on the baking sheet in a single layer. Drizzle with 1 Tablespoon of oil, 1/2 teaspoon of salt and a large grinding of pepper. Then, top with the ground cumin. Toss the veggies on the pan with a rubber spatula to coat.
- Roast them in the oven for 20-22 minutes, or until the carrots are tender.
- Place the mixture, along with 1/2 cup of water and an extra drizzle of oil, into the bowl of a food processor. Pulse until the desired mashed consistency is achieved.
- Serve with the sliced almonds and green onions.
Tagged: carrots, chickpeas, cumin, ground cumin, mash, onion, scallions, side dish, sliced almonds, spiced carrot-chickpea mash, vegetable mash, vegetarian
Leave a Reply