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Vegan Chickpea Skillet Dinner
Meatless Monday has never been better with this easy Vegan Chickpea Skillet Dinner. Use just one pan and have dinner ready in about 30 minutes!
Course
Main Dish
Cuisine
American
Keyword
carrots, cauliflower, chickpeas, one pan
Prep Time
10
minutes
Cook Time
25
minutes
Total Time
35
minutes
Servings
4
Calories
518
kcal
Author
Stephanie Lynch
Equipment
Skillet
Chef Knife
Cutting Board
Wooden Spoon
Ingredients
3
tbsp
olive oil
30
oz
chickpeas
drained
1/2
lb
baby carrots
1
head
cauliflower
cut into florets
1
tsp
paprika
1
tsp
cumin
1
cup
vegetable broth
1/2
cup
orange juice
1/2
tsp
salt
1/2
oz
mint leaves
Instructions
Heat a large skillet over medium-high heat
Add 2 tbsp of olive oil
Pour in the drained chickpeas and cook for about 5 minutes, stirring often, until lightly toasted
Remove the chickpeas from the pan
Add 1 tbsp of olive oil to the pan
Place the carrots and cauliflower in the skillet
Sprinkle with paprika, cumin, and salt
Cook for about 5 minutes until the carrots and cauliflower start to soften
Add the vegetable broth and orange juice to the carrots and cauliflower
Bring it to a boil then reduce to a simmer
Let it simmer, uncovered, for about 10 minutes
Add the chickpeas back into the pan and heat through
Place the mint leaves in the pan and serve warm
Nutrition
Serving:
1
g
|
Calories:
518
kcal
|
Carbohydrates:
75
g
|
Protein:
22
g
|
Fat:
17
g
|
Saturated Fat:
2
g
|
Sodium:
630
mg
|
Potassium:
1265
mg
|
Fiber:
21
g
|
Sugar:
19
g
|
Vitamin A:
8310
IU
|
Vitamin C:
89
mg
|
Calcium:
162
mg
|
Iron:
8
mg