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Cumin-Roasted Carrots with Wild Rice and Chickpeas
THE KITCHN12Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. cumin seeds
- 5 cups sliced carrots (1/4-inch thick)
- 1/2 white onion (medium, minced)
- 2 cups chickpeas (drained and rinsed if using canned)
- 2 Tbsp. olive oil
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- 1/2 cup vegetable broth
- 2 Tbsp. lemon juice
- 2 cups wild rice blend (cooked)
- 1/4 cup pepitas
- 1 oz. feta cheese (see note)
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