Photo: Quentin Bacon
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Amount per serving
- Calcium: 78mg
- Calories: 114
- Calories from fat: 0%
- Carbohydrate: 16g
- Cholesterol: 0mg
- Fat: 4g
- Fiber: 4g
- Iron: 1mg
- Protein: 4mg
- Saturated fat: 1g
- Sodium: 182mg
- 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
- 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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