Cumin Braised Carrots and Chickpeas

A quick little post for a quick little side dish. I had meant to make this Naturally Ella recipe at one point, and bought the ingredients, then I ended up making something else instead. I can’t remember why, but more’s the pity, because this was fantastic! On the bright side, all the ingredients keep well, and they’re all things that are usually in my pantry or crisper drawer, so hopefully it should be easy to make again on a whim. I’d consider omitting the golden raisins, and it should be noted that I completely forgot the broth. And still, still, this was delicious. The Little Prince loves carrots, too, so this was a win all around! I served them with turkey meatballs, but I imagine they’d go well with just about anything.

3 carrots, sliced ¼" thick
1 clove garlic, minced
½ cup chickpeas, drained and rinsed if using canned (I used the whole can)
¼ cup golden raisins
1 ½ tsp. cumin
¼ tsp. sea salt
1 Tbsp. olive oil
⅓ cup vegetable broth

Preheat oven to 375 ˚F.

In a roasting pan, toss together sliced carrots, garlic, chickpeas, raisins, cumin, salt, and olive oil. Spread out into a thin layer. Add vegetable broth and cover roasting pan with foil.

Bake carrots for 30 minutes, uncover, and then bake for another 10 minutes. Serve over cooked grains or as a side.