Directions:
- In a large sauté pan, heat 1 tablespoon of the oil. 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. Add the chickpeas, cumin, and paprika and cook over medium heat, stirring, for 2 minutes. Add the remaining stock and cook, uncovered, until the liquid is absorbed, 2 to 3 minutes. Remove from heat. Add the lemon juice, onion, watercress, and the remaining olive oil and toss well. Serve warm or at room temperature. Can be made up to 2 days ahead. Cover and refrigerate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1147.01 Kcal (4802 kJ) | ||
| Calories from fat | 350.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.93g | 60% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 1% | |
| Sodium | 1509.14mg | 63% | |
| Potassium | 3183.77mg | 68% | |
| Total Carbs | 161.14g | 54% | |
| Sugars | 28.65g | 115% | |
| Dietary Fiber | 18.99g | 76% | |
| Protein | 45.12g | 90% | |
| Vitamin C | 155.4mg | 259% | |
| Vitamin A | 4.6mg | 153% | |
| Iron | 7.5mg | 42% | |
| Calcium | 723.9mg | 72% | |
| Amount Per 100 g | |||
| Calories | 82.49 Kcal (345 kJ) | ||
| Calories from fat | 25.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.8g | 60% | |
|---|---|---|---|
| Cholesterol | 0.26mg | 1% | |
| Sodium | 108.53mg | 63% | |
| Potassium | 228.97mg | 68% | |
| Total Carbs | 11.59g | 54% | |
| Sugars | 2.06g | 115% | |
| Dietary Fiber | 1.37g | 76% | |
| Protein | 3.24g | 90% | |
| Vitamin C | 11.2mg | 259% | |
| Vitamin A | 0.3mg | 153% | |
| Iron | 0.5mg | 42% | |
| Calcium | 52.1mg | 72% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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