How about a warm side dish for a change? Although I love mashed potatoes and steamed vegetables, I feel the range of warm side dishes sometimes is a bit narrow. Here’s a recipe to expand that range a little!
Yesterday I boiled some pasta in the lower pan of the steamer and put some carrots on the upper level to make the most of the energy I was spending. You can learn more tips about eco-friendly cooking in the eco-tips in the kitchen section. However, if you don’t have steamed carrots, add 20 minutes more to the estimated cooking time of this recipe.
You’ll need measuring spoons for the spices. If you are using a plain teaspoon, it’s hard to measure an exact quarter of it so my advice is to add less at the beginning, try the dish at the end, and add more if you feel it necessary.
This side dish is flavorful so it’s perfect to pair up with soft-flavored main courses rather than saucy-spicy-juicy ones.
Let’s get down to business!
- 2-3 steamed carrots in slices
- 1/2 can of chickpeas (120g)
- 100 ml of water
- 1 Tbsp of olive oil
- 1 tsp of dried parsley
- 1/2 tsp of ground ginger
- 1/2 tsp of cornstarch
- 1/2 tsp of mild paprika
- 1/4 tsp of ground cinnamon
- Put the sliced carrots in a steamer for 20 minutes (or into a colander on a pot of the same size and put the lid over the colander).
- Add to a pot the oil, steamed carrots, and chickpeas and cook at medium-high heat while stirring for 1-2 minutes.
- Dissolve the cornstarch in 2 Tbsp of water and add it to the pot. Also, add all the species and pinch of salt.
- Keep on the stove for 2-3 minutes while stirring. You’ll know it’s ready when the sauce starts to get thicker.
- Turn off the stove and…Voilà!