Chickpea Salad

Chickpea Salad

2 tablespoons olive oil
1 pound carrots, peeled and sliced into 1/4-inch rounds
1/2 cup chicken stock
1 15-ounce can chickpeas, drained and rinsed
2 teaspoons ground cumin
1 teaspoon paprika
1 tablespoon lemon juice
1 small red onion, thinly sliced (1 cup)
8 cups watercress, washed and dried

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.

Yield: Makes 8 servings

Credit: http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=610493