This calcium rich dish showcases some ingredients you may not be as familiar with but trust me - it’ll quickly become a favorite. With so many great veggies, unexpected savory flavors and nutritional benefits, there’s a lot to love about this recipe. - Firefly’s Health Guides
Great Source of:
Great source of:
2 carrots, chopped
¼ cup yogurt (Great source of calcium)
1 cup swiss chard leaves, chopped (Vitamin C helps the body to absorb iron from swiss chard)
3 Tbsp olive oil
1 ½ tsp ground cumin
1 can (16 oz) chickpeas
1 bunch cilantro, chopped
1 lemon, halved (Great source of vitamin C)
Salt and pepper (to taste)
Foil or parchment paper
Set oven to 425°.
Line sheet pan with foil or parchment paper.
Mix carrots with salt, pepper and 1 Tbsp of olive oil.
Spread even layer of carrots on the lined sheet pan and bake in oven for 20 minutes.
Heat non-stick pan over stove and saute onion with cumin and 2 Tbsp of olive oil until soft, about 8 minutes.
Add carrots, swiss chard, chickpeas, 5 tbsp of water and pepper.
Cook until most of the water has reduced, about 5 minutes.
Remove pan from heat, stir in lemon juice and top with yogurt and cilantro.