Carrots With Chickpeas And Pine Nuts Recipes
CARROTS WITH CHICKPEAS AND PINE NUTS
Provided by Food Network Kitchen
Categories side-dish
Time 22m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Fry 1 sliced red onion and 1 can chickpeas in 1/3 cup olive oil until browned. Add 4 shaved carrots (use a peeler), 2 smashed garlic cloves and a handful of pine nuts; cook until the nuts are toasted. Drizzle with white wine vinegar; add parsley and salt and pepper to taste.
- Per serving: Calories: 323; Total Fat: 24 grams; Saturated Fat: 3 grams; Protein: 7 grams; Total carbohydrates: 23 grams; Sugar: 7 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 443 milligrams
Nutrition Facts : Calories 323 calorie, Fat 24 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 443 milligrams, Carbohydrate 23 grams, Fiber 6 grams, Protein 7 grams, Sugar 7 grams
QUICK AND EASY CARROT AND CHICKPEA SALAD
Steps:
- Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 29.6 g, Fat 11.5 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 482.9 mg, Sugar 3 g
CARROTS WITH PINE NUTS, RAISINS & PARSLEY
Bring out the sweetness of carrots with dried fruit, add texture with pine nuts and finish with fresh herbs
Provided by Good Food team
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 6
Steps:
- Put the carrots in a large pan and cover with water. Bring to the boil and cook for 6-8 mins until just tender, then drain. Can be done the day before; just chill the carrots until needed.
- Melt the butter in the same pan, add the pine nuts and sultanas, and cook for 2 mins until the pine nuts start to lightly brown. Return the carrots to the pan with the sugar, parsley and plenty of seasoning. Toss everything to coat.
Nutrition Facts : Calories 101 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
CARROTS WITH PINE NUTS AND BASIL
This side dish is from one of my Food and Wine cookbooks. I think it would be lovely with a beef or pork roast.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes.
- Allow to cool.
- In a large pot of boiling salted water, cook the carrots for just 30 seconds.
- Drain and rinse with cold water then drain again.
- Toss the carrots with the lemon juice, salt, oil, pine nuts and the basil.
Nutrition Facts : Calories 139.8, Fat 11.1, SaturatedFat 1.1, Sodium 208.8, Carbohydrate 10.1, Fiber 2.9, Sugar 4.5, Protein 2
CHICKPEA CURRY WITH CARROTS
Authentic Indian chickpea curry with carrots and spices. Optional vegetables include chopped sweet peppers, zucchini, or snap peas, which can be added 10 minutes before the end of cooking time. Serve with naan bread or basmati rice.
Provided by Tony
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 2
Number Of Ingredients 16
Steps:
- Place sun-dried tomatoes in a bowl and cover with boiling water. Let soak until softened, about 10 minutes. Drain.
- Crush mustard seeds and cardamom seeds using a mortar and pestle. Heat ghee in a skillet over medium heat; add crushed spices, onion, ginger, garlic, garam masala, turmeric, cinnamon, and cloves. Fry until mixture is light brown in color, 3 to 5 minutes. Add drained sun-dried tomatoes, chickpeas, carrots, and chile pepper; cook until softened as desired, about 30 minutes.
- Stir in yogurt. Add broth to thin curry if necessary.
Nutrition Facts : Calories 426 calories, Carbohydrate 77.9 g, Cholesterol 13.5 mg, Fat 8.4 g, Fiber 16.5 g, Protein 18.8 g, SaturatedFat 3.2 g, Sodium 1790.2 mg, Sugar 28.7 g
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