Smashed Chickpeas with Roasted Carrots
I love food TV, what foodie doesn’t? Nothing soothes me more than a few hours on the sofa watching my favorite TV chefs whip up something amazing; I find it very inspirational. My new favorite TV chef is Laura Calder. Have you seen her show on the new Cooking Channel? It’s called French Food at Home and I love, love, love it. I am, admittedly, a Francophile. Few cultures do food better, in my humble opinion. Many of her recipes are not vegetarian, but I find that her sides are always exciting and relatively easy to convert. This dinner was inspired by one of her shows. The celery root salad pictured aside will come another day, as I somehow forgot to take the needed pictures.
1 15oz can of garbanzo beans/chickpeas
2 cloves garlic, diced
1 shallot, diced
1/4 tsp pepper flakes
1/2 cup green olives, chopped
juice and zest of 1 lemon
1/4 cup chopped parsley
salt and pepper
1 bunch small carrots (I used rainbow carrots)
2 tsp cumin seeds
salt and pepper
This is such a fast and easy meal to prepare, the whole thing can be done in less than 30 minutes provided your carrots are small. Preheat the oven to 400º. Wash the carrots and split them in half lengthwise. Put them in a roasting dish and toss in olive oil. Sprinkle over your cumin seeds and some salt and pepper. Roast for 20-30 minutes, until they are soft and caramelized.
In a saucepan saute the garlic, shallot and pepper flakes. Add the chickpeas and saute until warmed through. Take a potato masher and mash the chickpeas. You don’t want to pulverize them, just break some up for a mixture of texture.
Stir in the lemon juice and zest, and your green olives. I used herbs de provence olives from the olive bar at my local Whole Foods. Salt and pepper to taste. Stir in the chopped parsley then drizzle with olive oil and serve.
A votre santé!