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Carrots with Pine Nuts and Chickpeas Recipe

Carrots with Pine Nuts and Chickpeas

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for SlimmersAn Ideal Recipe for Vegetarians
Graham

Recipe by  

Carrots with Pine Nuts and Chickpeas is one of those beautifully crafted dishes that will impress your guests, and yet it's deliciously easy to make, and is light on the calories too.

      Preparation Time: 10 Minutes

      Cooking Time: 10 Minutes

Ingredients for Carrots with Pine Nuts and Chickpeas

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
2 tablespoons
olive oil
1
red onion
2 cloves
garlic
14oz can
chickpeas
4
carrots
  handful
pine nuts
1 tablespoon
white wine vinegar
1 tablespoon
flat leaf parsley
 
salt and pepper

 

How to Cook Carrots with Pine Nuts and Chickpeas

  1. 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.
  2. 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).
  3. 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.


Graham GRAHAM'S HOT TIP:
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.
 
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Reviews of Carrots with Pine Nuts and Chickpeas

Rating 4 out of 5 - Many cooks will make this recipe again February 19 2015
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.
(7 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again October 26 2014
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!
(2 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again July 03 2014
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!
(5 reviews)

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