Cumin-Roasted Carrots with Wild Rice and Chickpeas
Cumin-Roasted Carrots with Wild Rice and Chickpeas Ingredients 1 tablespoon cumin seeds 5 cups sliced carrots, 1/4-inch thick 1/2 medium white onion, minced 2
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Cooking tools:
- Spice grinder
- Mortar and pestle
- Roasting pan
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Spoon
- Aluminum foil
Ingredients
- 1 tablespoon cumin seeds
- 5 cups sliced carrots, 1/4-inch thick
- 1/2 medium white onion, minced
- 2 cups chickpeas, drained and rinsed if using canned
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable broth
- 2 tablespoons lemon juice
- 2 cups cooked wild rice or wild rice blend
- 1/4 cup pepitas
- 1 ounce feta cheese (optional)
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