Carrots with Pine Nuts and Chickpeas
Ready in 20 minsPreparation Time
10 MinutesCooking Time
10 MinutesIngredients for Carrots with Pine Nuts and Chickpeas
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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
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
- 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.