Recipe: Cumin-spiced Chickpeas and Carrots

Today I’m sharing one of my favorite vegetarian recipes ever. I found it a few years ago when I was trying to eat less meat. Hope you like it!


Cumin-spiced Chickpeas and Carrots

Adapted from Serves 4.



1/2 cup organic vegetable broth

1 tablespoon grated lemon rind

3 tablespoons fresh lemon juice

1 tablespoon tomato paste

2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained

3 tablespoons canola oil, divided

1 cup chopped red bell pepper

1 cup julienne-cut carrots

1 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground allspice

1/8 teaspoon cayenne pepper

6 garlic cloves, minced

4 cups warm cooked couscous (you can use any grain!)

1/2 cup cilantro leaves


1-Prep all ingredients in prep bowls; combine the first 4 ingredients, stirring with a whisk.

2-Dry chickpeas thoroughly in a single layer on paper towels; this is when I usually put my couscous on so it’s done around the same time.

3-Heat 2 tablespoons oil in a large skillet over high heat, and swirl to coat. Add chickpeas to pan, and stir-fry for 3 minutes or until lightly browned. Remove chickpeas from pan with a slotted spoon; wipe pan clean with a paper towel.

4-Add the remaining 1 tablespoon oil to pan, and swirl to coat. Add bell pepper and carrots to pan, and stir-fry for 2 minutes or until vegetables are slightly tender.

5-Add cumin and the next 5 ingredients (through garlic) to pan, and stir-fry for 30 seconds.

6-Add reserved broth mixture and chickpeas. Bring to a boil, and remove from heat.

7-Serve over couscous, and top with cilantro. Serve with lemon wedges, if desired.

A few notes:

-It’s got a little bit of spiciness to it if you follow the recipe exactly, so if you want to tone it down, use less cumin and cayenne pepper.

-I used my spiralizer instead of julienning the carrots. SO. EASY.

-Whenever I buy a new container of vegetable brother, I freeze it in ice cube trays for future use. Saves a ton of money — rarely do I use a full container of broth for a recipe.


I made this recipe on Monday and it’s been my dinner for the last three nights. For the servings that I refrigerated, I didn’t add the cilantro until after it was reheated and I was about to eat.

What are your go-to meatless recipes?

Have a great week — it’s almost the weekend!


Recipe: Stir Fry Noodles…ZOODLES!

Today’s post allowed me to use a really fun kitchen gadget (fun in the kitchen is relative, right?!) that I received as a gift last year (Thanks, Mom!), is healthy AND the ingredients were very inexpensive!

I LOVE pasta, but, obviously, you can’t eat pasta every day. When I started reading about turning veggies into pasta, I had to jump on the bandwagon. I’ve been a veggie person all my life, so I was pretty excited to try this recipe: Stir Fry Noodles made from zucchini.

Stir Fry Zucchini Noodles (Zoodles!)

Adapted from this recipe by Katerina of Diethood.
Serves: Serves 4
Ignore the green beans…brain cramp!
  • 2 tablespoons vegetable oil
  • 2 yellow onions, spiralized (I only used a little over one onion’s worth after I spiralized the onions; in the spiralizer, I used the larger ‘pasta’ blade)
  • 4 small zucchini, spiralized (I used the smallest ‘pasta’ blade; may try the bigger one next time)
  • 1 tablespoon low sodium soy sauce
  • 2 tablespoons low sodium teriyaki sauce
  • 1 tablespoon sesame seeds
  • Mushrooms (I added about 1 1/2 cups)
  • Sugar snap peas (meant to buy these and I picked up green beans – I was too busy listening to the Pelicans game on my phone and wasn’t paying attention…clearly!)





  1. Heat oil in a wok over medium heat.
  2. Add mushrooms and sauté for about 3 minutes
  3. Add onions and cook for 4 to 5 minutes, or until translucent and tender.DSC_0019
  4. Stir in zucchini and continue to cook for 2 minutes.DSC_0021
  5. Add soy sauce, teriyaki sauce and sesame seeds; mix and continue to cook for 5 minutes, or until zucchini is tender.DSC_0022
  6. Remove from heat.
  7. Serve.
A few notes:
-I was pleasantly surprised at the easy of using the spiraler. It didn’t take long AT all.
-Feel free to add more veggies! Mushrooms and my would-be snap peas were just a thought. The possibilities are endless!
-ALL of the ingredients (with the exception of vegetable oil) for this cost about $22. That included the teriyaki and soy sauce, as well as the sesame seeds (which were about $7); this meal is inexpensive, healthy and delicious!
Hope you enjoy — I can’t wait to do some more cooking with the spiraler — after reading the little booklet, you can spiral anything! Ha ha!
Have a great day!