Recipe from
Nutritional Information
Calcium
78 mg
Calories
114
Caloriesfromfat
0 %
Carbohydrate
16 g
Cholesterol
0 mg
Fat
4 g
Fiber
4 g
Iron
1 mg
Protein
4 mg
Satfat
1 g
Sodium
182 mg
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
Preparation
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.
Note:
March 2002
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