Ingredients

The following ingredients have 4 Servings
  • 3 tbsp olive oil
  • 30 oz chickpeas (drained)
  • 1/2 lb baby carrots
  • 1 head cauliflower (cut into florets)
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 cup vegetable broth
  • 1/2 cup orange juice
  • 1/2 tsp salt
  • 1/2 oz mint leaves

Instruction

  • Heat a large skillet over medium-high heat
  • Add 2 tbsp of olive oil
  • Pour in the drained chickpeas and cook for about 5 minutes, stirring often, until lightly toasted
  • Remove the chickpeas from the pan
  • Add 1 tbsp of olive oil to the pan
  • Place the carrots and cauliflower in the skillet
  • Sprinkle with paprika, cumin, and salt
  • Cook for about 5 minutes until the carrots and cauliflower start to soften
  • Add the vegetable broth and orange juice to the carrots and cauliflower
  • Bring it to a boil then reduce to a simmer
  • Let it simmer, uncovered, for about 10 minutes
  • Add the chickpeas back into the pan and heat through
  • Place the mint leaves in the pan and serve warm