This is a medley of dishes made with Chickpeas and carrots. Hope you can recreate these and use them when required.

1. A soup with chickpeas, slow roasted tomatoes and spinach.

2. Carrot flavoured hummus as a dip.

3) Patties made of chickpes, potato, oats, spinach, green chilli and carrots.

4. Flavoured rice with chickpeas, carrots, green peas and some spices.

5. Cooler with carrots , milk, walnuts, saffron and green cardamom.

1) For the soup

Ingredients
1/2 cup boiled chickpeas
1 tomato slow roasted in the oven or on the pan with a brush of olive oil
few spinach leaves sauteed in little olive oil and salt
salt and pepper powder to taste
little olive oil to sprinkle over the soup

Method

Grind the roasted Tomatoes, the chickpeas and the salt and pepper to make a fine paste, remove in a deep bottomed vessel add the spinach,
make a soup kind of consistency, boil it well add little olive oil and decorate with coriander, soup ready to savour.

2) For the hummus

Ingredients
1/4 cup boiled carrots
1/2 cup boiled chickpeas
3 tablespoons of olive oil, salt to taste
half a lime squeezed
olives for topping

Method
Make a fine paste of all ingredients except olives, decorate with black olives and the dip is ready.

3. For the patties

Ingredients
1/2 cup grated carrot
3 boiled potatoes mashed
1/2 cup boiled chickpeas
2 tspoons of sauteed crushed green chillies
small bunch of corriander finely chopped
1/2 cup oats
1/2 cup spinach finely chopped
salt to taste
crushed cornflakes as required for coating the patties

Method
Mix all the given in gredients except for the cornflakes, keep for half an hour, make small patties coat them with crushed cornflakes and fry them in oil. savour them by using Hummus as your dip.

4) Flavoured Rice

Ingredients
2 cups long grain basmati rice
1/4 cup parboiled chickpeas
1/2 cup green peas
1/2 cup chopped carrot
2 onions finely chopped
1 tspoon of ginger garlic paste
1 bayleaf
4 cloves
1 small piece of cinammon
2 green cardamoms
1 tspoon shahi jeera
1 cup curd
2 green chillies slit
juice of half a lime
In half a cup of water dissolve salt to taste, 1/2 tspoon of chilli powder,
1 tspoon cumin powder, a little asafotida, a little turmeric.
Chopped coriander and a few bioled chickpeas for decoration.

Method
In a cooker take mustard oil, put shai jeera, after it splutters add the bay leaf, cloves, cinammon, cardamom, gren chillies, add onions, let them brown, add ginger garlic paste, brown it well, add the parboiled chickpeas, carrots, green peas, sautee a bit, add the washed rice, then add the half cup dissolved ingredients, curd, water as needed, lime juice,close the cooker. Give two whistles or as per your cooker, to make a pulao consistency of rice. Garnish with chopped coriander and the boiled chickpeas.

5) The Carrot Cooler

Ingredients
1cup boiled carrot
5-6 soaked walnuts
2-3 strands of saffron, soaked  in little milk
2 spoons of sugar
1/2 spoon crushed green cardamom
2 cups of milk

Method

In a mixie jar finely grind the boiled carrots, soaked walnuts, sugar, crushed cardamom, the milk in which the saffron is soaked.Rremove in a vessel  and make the consistency to a nice drink by adding milk, chill with a 2 strands of saffron for topping and enjoy the carroty dessert. You can add sugar acoording to your taste.

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