Chickpea Salad

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

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.