Description

Whole carrots are seared and caramelized with spices, then oven-braised with chickpeas in olive oil. The carrots become meltingly tender and silky and the chickpeas plump, each infused with the sweetness of braised shallots and the warmth of toasted spices and chile flakes. Finishing with dill gremolata and sweet balsamic brightens all the cozy flavors.

The prep and active cook time are pretty minimal, and the 50-minute braise is hands-off, which makes this a great weeknight dinner if you can start early.

Ingredients

Scale

2 teaspoons cumin seeds
2 teaspoons coriander seeds
¼ cup plus 2 tablespoons extra-virgin olive oil, plus more as needed
1½ pounds skinny carrots, scrubbed but not peeled (see Ingredient Notes)
Kosher salt and freshly ground black pepper
½ to 1 teaspoon red pepper flakes (use 1/2 teaspoon for milder heat)
10 garlic cloves, smashed
⅓ cup dry white wine (optional; or more veg broth)
1 cup vegetable broth
4 medium shallots, thinly sliced into rings
2 (15-ounce) cans chickpeas, drained and rinsed
1 to 1½ cups uncooked, or 3 to 4½ cups cooked brown or white rice (or grains of your choice)
1/2 to 1 cup fresh dill (tough stems removed), chopped (dill lovers, use 1 cup)
1 large lemon, zested
¼ teaspoon flaky sea salt
2 to 3 teaspoons aged balsamic vinegar

Instructions

Preheat the oven to 325ºF (165ºC).
Roughly grind the cumin and coriander seeds in a mortar with a pestle or add to a spice grinder and pulse just once or twice.
In a braising pan or a wide Dutch oven, heat 2 tablespoons of the olive oil over medium-high heat. Once shimmering, add the carrots in a single layer (a little overlap is okay) and season with a few pinches of kosher salt. Cook undisturbed for 4 minutes. Turn with tongs, and cook until they are starting to brown in spots, 5 to 7 more minutes.
Add the lightly crushed cumin and coriander, pepper flakes, and garlic. Cook until the garlic is golden and the carrots are starting to caramelize, about 3 minutes. If the pan starts to dry out, add a splash of water or a bit more oil.
Pour in the wine (or broth if not using wine) and use some elbow grease to deglaze the pot, scraping up the browned bits. Cook until the smell of alcohol cooks off, about 3 minutes. If there are a lot of bits stuck to the pan, pour in some of the broth and deglaze again.
Turn off the heat. Add the shallots and chickpeas. Pour in the broth and the remaining 1/4 cup oil. Season generously with kosher salt (about 1 1/2 teaspoons) and lots of black pepper. Stir to combine. Cover the pan with its lid or tightly cover with foil. Transfer to the oven to braise for 50 minutes, or until the carrots are easily pierced with the tip of a sharp knife. Uncover and let cool for 10 minutes. While the dish braises, cook your rice or grains using your preferred method, or get out your leftover cooked rice or grains.
In a small bowl, combine the dill, lemon zest, and flaky salt. Sprinkle over the carrots. Before serving, drizzle with 2 teaspoons balsamic vinegar. Taste, adding more vinegar, salt, and/or black pepper as needed. Serve with cooked rice or grains.

Notes

Use skinny carrots, which are sweeter than large carrots and can be left whole. If you can’t find them, cut your carrots in half lengthwise. You won’t be able to sear them all at once, so do step 3 in two batches before adding the spices. If you don’t have a braising pan or wide Dutch oven, cut the carrots crosswise first and do step 3 in two batches.