CHICKPEAS WITH TOMATO AND CARROTS

CHICKPEAS WITH TOMATO AND CARROTS image

Categories Bean

Yield 8 servings

Number Of Ingredients 13

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1 c dried chickpeas, soaked and drained
2 large garlic cloves
1 bay leaf
Salt
1/2 c olive oil
3 carrots, halve lengthwise, sliced crosswise 1/2 in thick
1 red onion, thinly sliced 1/2 t crushed red pepper
1 c dry white wine
1/2 c strained tomatoes or plain tomato sauce
3 T chopped parsley
Finely grated zest of 1 lemon
2 T fresh lemon juice
Ground black pepper

Steps:

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 Discard bay and garlic. 2.In a large, deep skillet, heat olive oil. Add carrots, onion and sliced garlic, cover and cook over moderately low heat, stirring occasionally, until carrots are tender, about 10 min. Add crushed red pepper and wine and boil over moderately high heat until the wine has reduced by half, about 4 min. Add tomatoes and simmer over moderate heat for 5 minutes. Add 2 c cold water and drained chickpeas and simmer over moderate heat until slightly thickened, about 15 minutes. Add parsley, lemon zest and lemon juice and season with salt and black pepper. Serve at room temperature. Excellent over bed of brown rice The dish can be covered and refrigerated overnight.