Food & Wine


6
2
What's This?
Serving size 8
Prep Time
Total Time

Ingredients

1 cup dried chickpeas, soaked overnight and drained2 large garlic clove, 1 thinly sliced1 bay leaf salt½ cup extra virgin olive oil3 carrot, halved lengthwise and sliced crosswise 1/2 inch thick1 red onion, thinly sliced½ tsp crushed red pepper1 cup dry white wine½ cup strained tomato or plain tomato sauce3 Tbsp chopped parsley finely grated zest of 1 lemon2 Tbsp fresh lemon juice freshly ground black pepper

Directions

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.

Tags: Side Dish, Lunch, Gluten Free, Healthy, Vegetarian, Bean & Legume, Tomato, Carrot, Italian, Barbecue & Grilling, Spring, Summer

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