Carrots with Pine Nuts and Chickpeas

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Ready In: 20 mins

2 tablespoons - olive oil

1 - red onion

2 cloves - garlic

14oz can - chickpeas

4 - carrots

handful - pine nuts

1 tablespoon - white wine vinegar

1 tablespoon - flat leaf parsley

- salt and pepper

In preparation, peel and slice the onion. Peel and crush (mince) the garlic. Drain and rinse the chickpeas. Peel the carrots and shave them into ribbons long-ways using a mandolin or a sharp vegetable peeler. Rinse and chop the parsley.
Heat the oil in a frying pan over a medium heat. Add the sliced onion and cook gently for about 5 or 6 minutes until the onion softens. Stir in the crushed garlic and cook for a further one minute before adding the drained chickpeas, the carrots and the pine nuts. Cook until the nuts are toasted (about 2 or 3 minutes).
Place the ingredients into a serving dish, drizzle with white wine vinegar then add the chopped parsley and salt and freshly-ground black pepper to taste. Serve warm as a side dish, as a starter or with a crusty baguette as a light lunch.