Loaded Mexican-Style Carrots by Chef Amerae
MARKET BOX RECIPES

Loaded Mexican-Style Carrots by Chef Amerae

A wholesome and delicious alternative to nachos! Rainbow carrots and organic chickpeas, what a dream.

Pickled red onion:

  • Slice 1 onion thinly. Place it in an airtight, heat-proof container. Heat ¼ cup apple cider vinegar, 2 tbsp xylitol or sugar and ½ tsp salt in a pot until dissolved. Pour over the onion. Close the container and set aside to pickle. Toss occasionally.

Chickpeas and carrots:

  • Add the chickpeas to a large pot, cover with about 10cm water and bring to a boil. Boil for 5 minutes – then take the pot off of the heat and let the chickpeas sit in the water for 1 hour.

  • To cook the chickpeas (after soaking), add them to a large pot, cover the beans with about 10cm of water, and bring everything to a boil. Reduce the heat and simmer until they reach your desired tenderness, 1-2 hours. Drain.

  • Preheat the oven to 200°C. Prepare a baking tray with baking paper. Place 1½ cups cooked chickpeas in a bowl, drizzle with olive oil and ½ a teaspoon each of paprika, cumin and chilli powder (or you can add some of Aioli’s fresh green chilli),  season to taste with salt and black pepper. Toss to coat.

  • For roasting the carrots – peel (optional) and halve them lengthwise. Toss with olive oil, ½ teaspoon each of cinnamon and paprika, and seasoning to taste.

  • Spread out the chickpeas in an even layer on your baking tray. Roast, along with the carrots, for 12-15 minutes – giving the tray a shake halfway through to ensure even browning. A few chickpeas may pop – that’s normal.

Guacamole:

  • If you have an avo at home, smash it up with some chopped parsley (to taste). Season with salt and pepper.

Serve:

  • Place the roast carrots in a bowl and top with the  guacamole, some pickled red onion and finally with the roast chickpeas. Serve immediately.

NUTRITIONAL BENEFIT:

One medium carrot contains almost 90% of the RDA of vitamin A! Grate up fresh carrot and add it to salads or slaws for a colour and nutrient boost. Or, if you’re roasting a tray of veg, why not chuck in a couple of carrots as well.