Spiced Chickpeas with Wilted Kale and Roasted Carrots

Name: Spiced Chickpeas with Wilted Kale and Roasted Carrots
Cuisine: American
Ingredients: 1 pound carrots (I use rainbow carrots when available, they add nice color); olive oil; salt; Freshly ground black pepper; 3 shallots, peeled and cut into thin half moons; 1 bunch cilantro; 1 teaspoon sumac; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon ground ginger; 1/2 teaspoon aleppo chile (substitute 1/4 teaspoon red chili flakes if you must); 2 15 ounce cans chickpeas, drained and rinsed; 1 bunch red kale, washed, leaves torn into bite size pieces, stems discarded (substitute any hearty greens); Juice of 1 lime; 3 tablespoon creme fraiche

Instructions

I recommend this recipe for anyone looking for an easy, delicious, family-style meal. This recipe is also vegetarian and gluten free, so you can make if for a crowd and know that everyone, including folks with dietary restrictions, will likely end up happy and satisfied. There is not a lot of prep involved with this dish, making it ideal for impromptu gatherings or weeknight meals. Feel free to use this recipe as a guideline and get creative. The shallots can be replaced with onions, leeks, garlic, or any allium. The kale can be replaced with chard or mustard greens. The spice mix is flexible (use curry powder, turmeric, or any other combination of your favorite middle eastern spices). You could even use kidney beans and/or cannellini beans instead of chickpeas. This recipe is all about using what you have on hand to make something hearty and enjoyable.

Updated at: Wed, 24 Dec 2025 08:29:22 GMT