Jessica Murphy's Cumin roasted carrots with wild rice and chickpeas & carrot top pesto from tonight's episode of Grow Cook Eat.
Ingredients
Cumin roasted carrots with wild rice and chickpeas
Cook Time: 50mins
Serves: 2 as a main, or 3 to 4 as a side dish
- 1 Tblsp cumin seeds
- 350g thickly sliced carrots,
- 1 small onion, chopped
- 1/2 can chickpeas, drained and rinsed
- 2 Tblsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 125 ml vegetable broth
- 1 Tblsp lemon juice
- 250g cooked wild rice or wild rice blend
- 25g pepitas
- 25g feta cheese
Jessica Murphy's Carrot Top Pesto
Cook Time: 5mins
Serves: Makes about 1 cup
- 1 bunch small carrots with tops (any colour)
- 2 Tblsp vegetable oil
- Kosher salt, freshly ground pepper
- 1 garlic clove
- 3 Tblsp pine nuts
- 1 handful fresh basil leaves
- 25g finely grated Parmesan
- 50-75 ml extra-virgin olive oil
Method
Cumin roasted carrots with wild rice and chickpeas
- In a small skillet, heat the cumin seeds over medium heat until fragrant, 2 to 3 minutes. Place in a spice grinder or use a mortar to grind the cumin seeds into a powder. (You should have 1 scant tablespoon of ground cumin.)
- Preheat oven to 375°F. In a roasting pan, combine the sliced carrots, minced onion, chickpeas, olive oil, and cumin powder.
- Stir to coat carrots with cumin and oil. Pour the vegetable broth and lemon juice into pan and cover with tin foil.
- Roast carrots for 30 minutes until tender, remove foil, and cook for another 10 to 15 minutes until carrots are tender.
- Remove carrots from oven and toss with wile rice, pepitas, and feta cheese. Serve warm.
Jessica Murphy's Carrot Top Pesto
- Trim carrot tops from carrots, use carrots for another recipe.
- Pulse garlic and nuts in a food processor until a coarse paste forms.
- Add basil, Parmesan, and reserved carrot tops; process until a coarse forms.
- Add olive oil and pulse until combined; season with salt and pepper.
- Serve carrots with pesto.
