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Credit: Caitlin Bensel

Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

Chiles, Carrots & Chickpeas
Radish-Avocado Salad

Directions

Instructions Checklist
  • In a medium heatproof bowl, submerge the chiles in boiling water. Soak until softened, about 10 min.

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  • Drain the soaked chiles, reserving the liquid, and transfer to a blender. Add the onion, garlic, vinegar, oregano, 1/4 cup chile liquid, and chipotle in adobo. Blend until smooth. Set aside.

  • Meanwhile, heat a large high-sided skillet over medium-high, and add 2 Tbsp. oil and half the carrots. Cook, turning a few times until carrots are golden in places, about 5 min. Transfer carrots to a plate. Repeat with the remaining carrots.

  • Scrape the chile puree into the empty skillet, and pour in the remaining 4 Tbsp. oil. Return the skillet to medium-high heat. Cook the chile puree, stirring, until mixture darkens and thickens, about 3 min. Stir in 1/2 cup chile liquid and the chickpeas, and return the carrots to the pan. Season with salt and pepper.

  • Cover the skillet. Reduce heat to medium-low, and simmer until carrots are crisp tender, about 7 min.

Make the salad
  • In a medium bowl, toss together the radish, avocado, pumpkin seeds, and tarragon with lime juice. Sprinkle radish salad over carrots and chickpeas. Serve with warm tortillas.

Tips

Recipe by Laura Rege.

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