Quick Braised Glazed Carrots and Chickpeas
Quick Braised Glazed Carrots and Chickpeas
Ingredients
For the Quick Braise
- 1 pound carrots, peeled and cut into 1/2-inch thick rounds or diagonal slices
- 1/2 white onion, medium, thinly sliced
- 1 canned chickpeas, 15-ounce can, drained and rinsed
- 1/2 cup vegetable broth, gluten-free
- 2 tablespoons maple syrup
- 1 tablespoon unsalted butter
- 1/2 teaspoon fresh thyme, chopped (optional)
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Prepare the vegetables: Peel and slice the carrots into 1/2-inch thick rounds or diagonal pieces. Thinly slice the white onion. Drain and rinse the canned chickpeas.
⏱️ 8 min
- 2
In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Add the thinly sliced white onion and sauté for 3 to 4 minutes, until softened and translucent.
⏱️ 4 min
- 3
Add the prepared carrots to the skillet. Cook for 2 minutes, stirring occasionally, to lightly coat them in the butter and onion.
⏱️ 2 min
- 4
Pour in the vegetable broth. Add the salt, black pepper, and fresh thyme (if using). Bring the liquid to a gentle simmer, then reduce the heat to low, cover the skillet, and braise for 10 to 12 minutes, or until the carrots are tender-crisp.
⏱️ 12 min
- 5
Remove the lid. Add the drained and rinsed chickpeas and maple syrup to the skillet. Increase the heat to medium-high and cook, stirring frequently, for 5 to 7 minutes, or until the liquid has reduced and thickened into a glossy glaze that coats the carrots and chickpeas.
⏱️ 7 min
- 6
Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley, if desired, and serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Braised Glazed Carrots and Chickpeas
Ingredients
For the Quick Braise
- 1 pound carrots, peeled and cut into 1/2-inch thick rounds or diagonal slices
- 1/2 white onion, medium, thinly sliced
- 1 canned chickpeas, 15-ounce can, drained and rinsed
- 1/2 cup vegetable broth, gluten-free
- 2 tablespoons maple syrup
- 1 tablespoon unsalted butter
- 1/2 teaspoon fresh thyme, chopped (optional)
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Prepare the vegetables: Peel and slice the carrots into 1/2-inch thick rounds or diagonal pieces. Thinly slice the white onion. Drain and rinse the canned chickpeas.
⏱️ 8 min - 2
In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Add the thinly sliced white onion and sauté for 3 to 4 minutes, until softened and translucent.
⏱️ 4 min - 3
Add the prepared carrots to the skillet. Cook for 2 minutes, stirring occasionally, to lightly coat them in the butter and onion.
⏱️ 2 min - 4
Pour in the vegetable broth. Add the salt, black pepper, and fresh thyme (if using). Bring the liquid to a gentle simmer, then reduce the heat to low, cover the skillet, and braise for 10 to 12 minutes, or until the carrots are tender-crisp.
⏱️ 12 min - 5
Remove the lid. Add the drained and rinsed chickpeas and maple syrup to the skillet. Increase the heat to medium-high and cook, stirring frequently, for 5 to 7 minutes, or until the liquid has reduced and thickened into a glossy glaze that coats the carrots and chickpeas.
⏱️ 7 min - 6
Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley, if desired, and serve hot.
⏱️ 2 min