Jane Kirby and Kay Chun
Recipe by Real Simple March 2002


Credit: Quentin Bacon

Recipe Summary

Makes 8 servings


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

calcium 78mg; 114 calories; carbohydrates 16g; fat 4g; fiber 4g; iron 1mg; protein 4mg; saturated fat 1g; sodium 182mg.