Training: Yoga 1.5 hours I was going to call today a “rest day”, but as the day progressed I found myself craving a good stretch. One glance at the gym timetable and I had my answer…a 5.30pm power yoga class. And boy was it perfect. 90 minutes later and I was positively stretched, bended and yoga-fied. A great start to the weekend. Which reminds me of another highlight of our recent long weekend. Some friends invited Mr BBB and I over for a roast lunch. Not wanting to turn up empty handed, I asked what we could bring. “A vegetable side dish” was the response. Knowing they had already organised the roast vegetables, I decided to get a little creative in the kitchen. The dish needed to be warm, vegetable based, and quick. And warm spiced carrots and chickpeas turned out to be just the dish I was looking for. Spices, vegetables and chickpeas… Simmered together until soft, warm and full of flavour. The rich tomato sauce worked really well with the other spices, And the chickpeas made quite the hearty side dish. This is definitely one dish that I will be making again. Perhaps it could even be the main meal next time! Warm Spiced Carrots and Chickpeas (serves 8 as a side dish)
- 1 tbs olive oil
- 1/2 tsp cumin seeds
- 1 onion, diced
- 1 cloved garlic, minced
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp turmeric
- 2 carrots, diced
- 1 red capsicum, diced
- 2 tomatoes, diced
- 1 cup water + extra
- 2 tins chickpeas, drained and rinsed
- Heat olive oil in a large pan over a medium heat. Add the cumin seeds and fry for 20 seconds.
- Add the onion and garlic, and sauté until soft.
- Add paprika, cumin, coriander, turmeric and stir to coat the onion. Cook for 1 minute.
- Add the carrots, capsicum, tomato and water, stirring to coat in the spice mixture. Reduce heat and simmer for 5 minutes.
- Add the chickpeas, and continue to simmer for 20 minutes. Add more water if the mixture dries out too much.
What about you? What are your favourite vegetable side dishes?