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Cumin-Roasted Carrots with Wild Rice and Chickpeas

Erin Alderson
  • minutes
  • Serves 4 to 8

INGREDIENTS

5 cups

Carrots

2 cups

Chickpeas

1/2

White onion, medium

1/2 cup

Vegetable broth

2 tbsp

Lemon juice

2 cups

Wild rice or wild rice blend, cooked

1/4 tsp

Black pepper

1/2 tsp

Sea salt

2 tbsp

Olive oil

1 tbsp

Cumin seeds

1/4 cup

Pepitas

1 oz

Feta cheese