Quick & Easy

Carrots with tomato and chickpeas

carrots with tomato and chickpeas



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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