Roasted Chickpeas, Spiced Carrots and Quinoa

When I’m on my own, I always end up cooking very differently then I would for other people. This usually falls into two categories-bowl of cereal/yogurt/equivalent (cause whats the point in cooking if there is no one to enjoy it with…oh woe) or something very elaborate (cause I love cooking and want to eat good food regardless of who’s around). It’s almost always an extreme.

I made dinner for myself tonight, with an almost empty fridge. After salvaging some on-the-verge-of-rotting carrots from the fridge, some quinoa and chickpeas from the cupboard, and kale from the garden, I ended up with this. Didn’t take long at all, and ended up pretty good, if I say so myself. I also realized after that this was unintentionally vegan (if you ignore the honey), gluten and dairy free, if you’re into that kind of thing.

The carrots and chickpeas both had the same thing on them- olive oil, lime zest/juice, honey, s&p, cumin, paprika, cinnamon, and ground coriander. I roasted the chickpeas in the oven and sauteed the carrots on the stove. Cooked some quinoa simultaneously and threw some walnuts in to toast with the chickpeas for the last few minutes.

Look closely for a hidden claw…

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