Chickpea Salad

1. 1

   In a large saute pan, heat 1 tablespoon of the oil.

2. 2

   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.

3. 3

   Add the chickpeas, cumin, and paprika and cook over medium heat, stirring, for 2 minutes.

4. 4

   Add the remaining stock and cook, uncovered, until the liquid is absorbed, 2 to 3 minutes.

5. 5

   Remove from heat. Add the lemon juice, onion, watercress, and the remaining olive oil and toss well. Serve warm or at room temperature.

6. 6

   Can be made up to 2 days ahead. Cover and refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.