I know the first week of 2011 is almost over and I've said before that I'm not usually one for resolutions, but I'm having second thoughts. I've realized, without knowing, that I do make goals for myself, but because they're not the typical resolutions people always associate with the new year, I've never considered them to count. I know that in the month of December many people think about the diets they'll start after the holidays or the organized house they'll have in the new year, but I didn't even have time to think about what was going to happen the next day, let alone the things I wanted to improve on in the next year. The last month of 2010 was such a blur, I was not myself, I feel lucky to have enjoyed the last part of it spending time with family and slowing down.
It took me this whole week to realize that I've been thinking not only of goals I've set for myself and business, but also on the past year and how amazing it was. Our business, in it's 2nd year, grew, I started this blog, which I love and always find myself trying to make time for because it's a fun outlet for me. I got married to my best friend, that I have no idea what I'd do without. Together we went surfing and hiking to at least five different national parks. We moved to a new city and think we finally found a place to call home. I met so many amazing people that I'm happy to call friends and have in my life. So when I look back I can't help but feel incredibly lucky to be doing what I do everyday and it makes me want to set goals for myself because without them, many of the things above may never have been accomplished.
All of this has nothing to do with chickpeas and carrots, but I feel this blog is a place for me to not only share recipes and pictures, but a place for me to tell you my story and share with you experiences because without them life would be boring.
Now onto those chickpeas and carrots. I love beans, I eat them on a regular basis, but if I had to choose a favorite, chickpeas would be at the top. Right next to black beans. Chickpeas, also known as garbanzo beans and sometimes ceci beans, are one of the most distinct looking as far as shape go. If you've ever eaten hummus then you've most likely eaten chickpeas.
When I'm cooking with them I can never help popping them into my mouth one by one. They're perfect for snaking on. I love how well they go with spices and this version is no exception. Roasted alongside carrots and energized with a hint of lime juice and cayenne pepper, these were a welcome warm dish on a rather soggy afternoon.
Below are estimates for how much seasoning I used, I rarely measure when cooking, so add more or less depending on your own taste. I used organic carrots that I washed well to get off any extra dirt, feel free to peel them if you like, I usually don't. Also, I burned my tongue on a few of these when they came out of the oven, so be careful because the insides of those little chickpeas stays pretty hot even when the outside can be held in your hand.
Spicy Roasted Chickpeas and Carrots with Lime
serves 4 as a side
1 teaspoon cumin
1 teaspoon coriander
1 small bunch carrots, roughly chopped
3 cups cooked chickpeas or about 2 15-ounce cans, drained and rinsed
1 tablespoon extra virgin olive oil
1/8 teaspoon cayenne pepper
juice of one lime
salt to taste
Preheat oven to 400˚F.
Place carrots, chickpeas, olive oil, and spices into a bowl, sprinkle with salt and toss everything to coat evenly. Using half the lime, squeeze juice over the bowl and give everything one more quick stir.
Transfer everything to a rimmed baking sheet and roast until the carrots and chickpeas are lightly browned, about 25 minutes. Make sure you stir occasionally for even cooking. Once out of the oven, squeeze on more lime juice, if desired, and adjust the salt if need be.
Serve warm. Can be made ahead and re-warmed in the oven at 400˚F for about 5 minutes.