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.