Chickpeas with Tomatoes and Carrots

Name: Chickpeas with Tomatoes and Carrots
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 8 servings Freshly ground black pepper; 3 carrots, halved lengthwise and sliced crosswise 1/2 inch thick; 1 teaspoons crushed red pepper; 237 milliliters dried chickpeas, soaked overnight and drained; 237 milliliters dry white wine; 2 larges garlic cloves, 1 thinly sliced; 2 Tbsps fresh lemon juice; 1 Finely grated zest of lemon; 118 milliliters extra-virgin olive oil; 3 Tbsps chopped parsley; 1 red onion, thinly sliced; 8 servings Salt; 118 milliliters strained tomatoes or plain tomato sauce

This gluten free and vegan recipe serves 8. One portion of this dish contains approximately 6g of protein, 15g of fat, and a total of 257 calories. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up olive oil, salt, wine, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 3 hours.

Instructions

In a large saucepan, cover the chickpeas with 2 quarts of water.

Ingredients you will need

Chickpeas

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Whole Garlic Cloves

Chickpeas

Bay Leaves

Add 1/2 teaspoon of salt and simmer for 10 minutes longer.

Ingredients you will need

Salt

Drain the chickpeas and discard the bay leaf and garlic clove.

Ingredients you will need

Whole Garlic Cloves

Chickpeas

Bay Leaves

In a large, deep skillet, heat the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the carrots, onion and sliced garlic, cover and cook over moderately low heat, stirring occasionally, until the carrots are tender, about 10 minutes.

Ingredients you will need

Carrot