Carrot Barbacoa & Carrot Top Chimichurri (Becky Hill)

Becky | Plant-Based Health Coach's avatar
Becky | Plant-Based Health Coach

Ingredients

Carrot Barbacoa

  • 3
    cloves Garlic
  • 1/2
    White or Yellow Onion
    minced
  • 2
    TBSP Oil
  • 1
    Can (400g/15oz) Chickpeas
    rinsed & drained
  • 1.5
    cups Shredded & grated carrots
    save the carrot tops
  • 2
    TBSP Maple syrup
    sub any sweetener
  • 2
    tsp Ground Cumin
  • 1/4
    tsp Ground Cloves
  • 1.5
    tsp Smoked Paprika
  • 1/5
    tsp Dried oregano
  • 1/2
    tsp Salt & Black Pepper
    each or more to taste
  • 1-3
    Whole Chipotle Peppers in Adobo Sauce
    canned
  • 2
    TBSP Liquid Aminos
    or coconut aminos, soy sauce
  • 2
    TBSP Lime Juice
  • 1
    TBSP Apple Cider Vinegar
  • 1/4
    cup Water

Carrot Top Chimichurri

  • 1/2
    cup Fresh cilantro
    or parsley
  • 1
    cup Carrot Top Greens
    stems removed
  • 1/3
    cup Red wine vinegar
  • 1/2
    tsp Paprika
  • 2
    tbsp Fresh oregano
    or 1 tbsp dried oregano
  • 3
    cloves Garlic
  • 1
    tsp Red pepper flakes
  • 1/2
    tsp Salt & pepper
  • 1/4
    Onion
    or small shallot
  • 3/4
    cup Olive oil

Instructions

1
Heat a large skillet ver medium heat. When hot, add 2 TBSP Oil, 1/2 White or Yellow Onion (minced), & 3 cloves Garlic and sauté until tender & slightly browned
2
Add all of the remaining ingredients - start with less chipotle peppers if you don’t love spice and taste test as you cook - and stir to combine
3
Cover and cook on medium-low heat for about 15-20 min. Add more water as needed. Taste and add more spices, sweetness, or acid (lime/ACV) as you like
4
BONUS RECIPE: CARROT TOP CHIMICHURRI Branch 1 cup Carrot Top Greens (stems removed) in hot water for a few minutes to release the bitterness
5
Add greens, 3 cloves Garlic, and 1/4 Onion (or small shallot) to a small food processor and pulse to chop
6
Add 1/2 cup Fresh cilantro (or parsley), 3/4 cup Olive oil, 1/3 cup Red wine vinegar, 2 tbsp Fresh oregano (or 1 tbsp dried oregano)
7
1 tsp Red pepper flakes, 1/2 tsp Paprika, 1/2 tsp Salt & pepper and pulse again until throughly combined. Taste and adjust seasonings as needed.
8
If you don’t have a food processor you can make this in a small bowl - just hand chop carrot tops & mince garlic by hand, then whisk ingredients above
9
This tastes amazing right away and even better as it sits and the flavors marinate
10
DONE! Delicious for barbacoa tacos, burritos, on a salad or in a sandwich sloppy joe style
Becky | Plant-Based Health Coach's avatar