Chickpeas With Tomatoes And Carrots Recipe

Name: Chickpeas With Tomatoes And Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried chickpeas, soaked overnight and drained; 2 large garlic cloves, 1 thinly sliced; 1 bay leaf; Salt; 1/2 cup extra-virgin olive oil; 3 carrots, halved lengthwise and sliced crosswise 1/2 inch thick; 1 red onion, thinly sliced; 1/2 teaspoon crushed red pepper; 1 cup dry white wine; 1/2 cup strained tomatoes , or plain tomato sauce; 3 tablespoons chopped parsley; Finely grated zest of 1 lemon; 2 tablespoons fresh lemon juice; Freshly ground black pepper

Servings: persons

1 cup dried chickpeas, soaked overnight and drained
2 large garlic cloves, 1 thinly sliced
1 bay leaf
Salt
1/2 cup extra-virgin olive oil
3 carrots, halved lengthwise and sliced crosswise 1/2 inch thick
1 red onion, thinly sliced
1/2 teaspoon crushed red pepper
1 cup dry white wine
1/2 cup strained tomatoes , or plain tomato sauce
3 tablespoons chopped parsley
Finely grated zest of 1 lemon
2 tablespoons fresh lemon juice
Freshly ground black pepper

1
In a large saucepan, cover the chickpeas with 2 quarts of water. Add the whole garlic clove and bay leaf and bring to a boil. Simmer over low heat, stirring occasionally, until the chickpeas are tender, about 2 hours. Add 1/2 teaspoon of salt and simmer for 10 minutes longer. Drain the chickpeas and discard the bay leaf and garlic clove.
2
In a large, deep skillet, heat the olive oil. Add the carrots, onion and sliced garlic, cover and cook over moderately low heat, stirring occasionally, until the carrots are tender, about 10 minutes. Add the crushed red pepper and wine and boil over moderately high heat until the wine has reduced by half, about 4 minutes. Add the strained tomatoes and simmer over moderate heat for 5 minutes. Add 2 cups of cold water and the drained chickpeas and simmer over moderate heat until slightly thickened, about 15 minutes. Add the parsley, lemon zest and lemon juice and season with salt and black pepper. Serve at room temperature.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup dried chickpeas, soaked overnight and drained, 2 large garlic cloves, 1 thinly sliced, 1 bay leaf, Salt, and more.

Yes, Chickpeas With Tomatoes And Carrots falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpeas With Tomatoes And Carrots

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