20 mins

Ingredients for Carrots with Pine Nuts and Chickpeas



Currently displaying quantities in US Imperial Measurements
How to Cook Carrots with Pine Nuts and Chickpeas
- In preparation, peel and slice the onion. Peel and crush (mince) the garlic. Drain and rinse the chickpeas. Peel the carrots and shave them into ribbons long-ways using a mandolin or a sharp vegetable peeler. Rinse and chop the parsley.
- Heat the oil in a frying pan over a medium heat. Add the sliced onion and cook gently for about 5 or 6 minutes until the onion softens. Stir in the crushed garlic and cook for a further one minute before adding the drained chickpeas, the carrots and the pine nuts. Cook until the nuts are toasted (about 2 or 3 minutes).
- Place the ingredients into a serving dish, drizzle with white wine vinegar then add the chopped parsley and salt and freshly-ground black pepper to taste. Serve warm as a side dish, as a starter or with a crusty baguette as a light lunch.

Before crushing the garlic, cut the clove down the middle long-ways and remove the central 'germ' (the thin stem that looks like a pale green or translucent vein). You will get all the flavour without "The Garlic Dragon" effect afterwards.
Reviews of Carrots with Pine Nuts and Chickpeas
![]() It takes a little bit longer to prepare than the recipe suggests, but it's well worth the effort. I did this when we were entertaining and everybody was suitably impressed. Naga (7 reviews) |
![]() Excellent little recipe. It was a bit difficult to 'shave' the carrots into anything but tiny spikes! I ended up using a combination of the peeler and a knife - took a little while but it was worth it for the end result. I don't have kids, but I feel like this would be a good recipe to get them to eat their veggies! danni (2 reviews) |
![]() I make this about once a week and I still love it! It's simple, quick, and a great side to any dinner, lunch or even as a snack... eaten hot or cold. It's a very nice twist to an otherwise predictable side! mona (5 reviews) |
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