Jessica Murphy's Cumin roasted carrots with wild rice and chickpeas & carrot top pesto from tonight's episode of Grow Cook Eat.


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


Cumin roasted carrots with wild rice and chickpeas

  1. 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.)
  2. Preheat oven to 375°F. In a roasting pan, combine the sliced carrots, minced onion, chickpeas, olive oil, and cumin powder.
  3. Stir to coat carrots with cumin and oil. Pour the vegetable broth and lemon juice into pan and cover with tin foil.
  4. Roast carrots for 30 minutes until tender, remove foil, and cook for another 10 to 15 minutes until carrots are tender.
  5. Remove carrots from oven and toss with wile rice, pepitas, and feta cheese. Serve warm.

Jessica Murphy's Carrot Top Pesto

  1. Trim carrot tops from carrots, use carrots for another recipe. 
  2. Pulse garlic and nuts in a food processor until a coarse paste forms.
  3. Add basil, Parmesan, and reserved carrot tops; process until a coarse forms.
  4. Add olive oil and pulse until combined; season with salt and pepper.
  5. Serve carrots with pesto.