Oven Chili Chickpeas with Preserved Lemon Carrot Mash

Name: Oven Chili Chickpeas with Preserved Lemon Carrot Mash
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American, Indian
Ingredients: 1 head of garlic (10-12 cloves, peeled); 2 small red onions (peeled and quartered); 2 medium Birdseye chilies (thinly sliced, seeds removed if you are sensitive to heat); 2 teaspoons cumin seeds; 2 teaspoons coriander seeds; 1 teaspoon black peppercorns; 2 teaspoons smoked paprika; 3 tablespoons tomato paste; 1 (13.5-ounce) can light coconut milk; 2 tablespoons olive oil; Diamond Crystal kosher salt; 2 (15-ounce) cans of chickpeas (drained and rinsed ); 2 pounds carrots (peeled ); Extra-virgin olive oil; 1 medium preserved lemon (halved and seeded); 1/2 cup mixture of tender herbs, such as cilantro and mint (plus more for garnish )

Instructions

Prep:15minCook:1h 15min

This oven-only dinner is supremely easy but packed with flavor. It is fully plant-based, uses chickpeas for protein and a large amount of fresh herbs, rich aromatics and sweet carrots for flavor. Yes, you do need a food processor, but I've found a small blender will also do just fine.

Updated at: Thu, 21 Nov 2024 20:35:17 GMT