Name: Carrots with tomato and chickpeas
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1/2 cup olive oil; 1 small_piece red onion, thinly sliced; 1 clove garlic, thinly sliced; 800 gram baby carrots, trimmed; 1/2 teaspoon sweet paprika; 1/2 cup dry white wine; 400 gram canned chickpeas; 1/2 cup bottled tomato pasta sauce (passata); 1/4 cup firmly packed fresh flat-leaf parsley leaves; 1 teaspoon finely grated lemon zest; 1 tablespoon lemon juice

Ingredients

1/2 cup olive oil

1 small_piece red onion, thinly sliced

1 clove garlic, thinly sliced

800 gram baby carrots, trimmed

1/2 teaspoon sweet paprika

1/2 cup dry white wine

400 gram canned chickpeas

1/2 cup bottled tomato pasta sauce (passata)

1/4 cup firmly packed fresh flat-leaf parsley leaves

1 teaspoon finely grated lemon zest

1 tablespoon lemon juice

Method

1.In a large frying pan, heat oil; cook onion and garlic 2 minutes. Add carrots; cook, covered, stirring occasionally, about 5 minutes or until carrots are almost tender. Add paprika and wine; bring to boil. Boil, uncovered, until liquid is reduced by half.

2.Rinse and drain chickpeas; add to pan with sauce; simmer, uncovered, about 10 minutes or until carrots are tender and sauce is thick.

3.Coarsely chop parsley; add to pan with zest and juice. Season to taste.

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Ingredients

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