Photo: Carrots with Chickpeas and Pine Nuts Recipe
Directions
Fry 1 sliced red onion and 1 can chickpeas in 1/3 cup olive oil until browned. Add 4 shaved carrots (use a peeler), 2 smashed garlic cloves and a handful of pine nuts; cook until the nuts are toasted. Drizzle with white wine vinegar; add parsley and salt and pepper to taste.
Photograph by Antonis Achilleos
Serves: 4; Calories: 323; Total Fat: 24 grams; Saturated Fat: 3 grams; Protein: 7 grams; Total carbohydrates: 23 grams; Sugar: 7 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 443 milligrams
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By Chris of Larksp...
on December 01, 2011
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Delicious side dish and definitely a keeper. I will add more carrots next time. I also put less red onion than suggested as I find red onion overpowering.
By heidihjones_101...
Greer, SC
on January 15, 2010
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so good, so colorful and got rave reviews from everyone! will make again and again- it is a very nice twist to an otherwise predictable side!
By Cgeter
Philadelphia
on November 09, 2009
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I was hesitant about this recipe, but it turned out great! I don't like onion, so I omitted it as I do with most recipes. I also did not have pine nuts but will get some for next time. Without the onion and pine nuts, the recipe turned out great! I cooked up brown rice and put the carrot/chick pea mixture atop that for heartier meal. Will definitely make again!
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