Chickpeas, Tomatoes and Carrots
| Servings |
Ingredients
- 1 cup dried chickpeas soaked overnight and drained
- 2 large garlic cloves 1 thinly sliced
- 1 bay leaf
- salt
- 1/2 cup EVOO
- 3 inch carrots halved lengthwise and sliced crosswise 1/2thick
- 1 red onion thinly sliced
- 1/2 tsp 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 T fresh lemon juice
- Freshly ground black peppe
Ingredients
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Instructions
- 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.
- 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
Recipe Notes
Adapted from Food and Wine (www.foodandwine.com)