
Roasted Carrots With Wild Rice And Chickpeas

Serves 1 - 2

45 minutes
About the recipe
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.
- 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 Tbsp lemon juice
- 250g cooked wild rice or wild rice blend
- 25g pumpkin seeds
- 25g feta cheese or local goats cheese
Step 1
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.
Step 2
Pour the vegetable broth and lemon juice into pan and cover with tin foil.
Step 3
Roast carrots for 30 minutes before removing foil and cooking for another 10 to 15 minutes until carrots are tender.
Step 4
Remove carrots from oven and toss with wile rice, pumpkin seeds and goats cheese. Serve warm.
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