Chickpeas with Tomatoes and Carrots

By Dixie8686

Ingredients

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

Details

Servings 1
Cooking time 180mins
Adapted from huffingtonpost.com

Preparation

Step 1

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.