Carrot and chickpea saute

1 T olive oil
pinch curry
2 medium carrots
2 cloves garlic, thinly sliced
1 can chickpeas, rinsed
2 T fresh lemon juice
2 T fresh dill, chopped
  • Heat oil over medium-high heat and add curry
  • Add carrots and cook, tossing frequently until tender (6-10 minutes)
  • Add the garlic and cook for 1 minute
  • Add the chickpeas, pinch of salt and pepper and cook, tossing occasionally, until heated through (2-3 minutes)
  • Stir in the lemon juice and dill

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