My F&W
quick save (...)
chickpeas with tomatoes and carrots
© Cedric Angeles

Chickpeas with Tomatoes and Carrots

  • ACTIVE: 20 MIN
  • TOTAL TIME: 3 HRS Plus overnight soaking
  • SERVINGS: 8
  • HEALTHY
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

Starting with dried chickpeas instead of canned ones makes all the difference in this citrusy side dish. Although soaking and cooking the chickpeas takes a bit more time, the effort is minimal.

Plus: How to Cook Any Bean

  1. 1 cup dried chickpeas, soaked overnight and drained
  2. 2 large garlic cloves, 1 thinly sliced
  3. 1 bay leaf
  4. Salt
  5. 1/2 cup extra-virgin olive oil
  6. 3 carrots, halved lengthwise and sliced crosswise 1/2 inch thick
  7. 1 red onion, thinly sliced
  8. 1/2 teaspoon crushed red pepper
  9. 1 cup dry white wine
  10. 1/2 cup strained tomatoes or plain tomato sauce
  11. 3 tablespoons chopped parsley
  12. Finely grated zest of 1 lemon
  13. 2 tablespoons fresh lemon juice
  14. 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.
Make Ahead

The dish can be covered and refrigerated overnight. Serve chilled or at room temperature.

Notes

One serving 261 cal, 22 gm carb, 16 gm fat, 2 gm sat fat, 6 gm protein, 6 gm fiber.

You Might Also Like

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.