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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons olive oil |
1 pound carrots, peeled and sliced into 1/4-inch rounds |
1/2 cup chicken stock |
1 15-ounce can chickpeas, drained and rinsed |
2 teaspoons ground cumin |
1 teaspoon paprika |
1 tablespoon lemon juice |
1 small red onion, thinly sliced (1 cup) |
8 cups watercress, washed and dried |
Directions:
1. In a large sauté pan, heat 1 tablespoon of the oil. Add the carrots and cook over medium-high heat for 5 minutes. Reduce heat to low, add 1/4 cup of the chicken stock, cover, and cook until the liquid is absorbed, 6 to 7 minutes. Add the chickpeas, cumin, and paprika and cook over medium heat, stirring, for 2 minutes. Add the remaining stock and cook, uncovered, until the liquid is absorbed, 2 to 3 minutes. Remove from heat. Add the lemon juice, onion, watercress, and the remaining olive oil and toss well. Serve warm or at room temperature. Can be made up to 2 days ahead. Cover and refrigerate.
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