serves 2-4 as main or side
Ingredients:
for the chili garlic marinated carrots:
2 cloves of garlic, pressed
1 red chili, seeded and minced
1 teaspoon of honey
2 tablespoons of lemon juice
1/4 cup of olive oil
1/4 teaspoon of salt
pepper
3 large carrots, peeled lengthwise with a vegetable peeler
for the crispy kale:
1 bunch of kale (about 20 leaves), stems removed and cut into 1/4s
1 tablespoon of sunflower oil
salt + pepper
for the spicy chickpeas:
2 tablespoons of olive oil
1 teaspoon of cumin
1/2 teaspoon of red chili flakes
1 teaspoon of paprika
1 teaspoon of fennel seed
1/2 teaspoon of salt
pepper
2 cans of organic (low or no sodium) chickpeas, drained
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