Carrots with Pine Nuts and Chickpeas

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Ready In: 20 mins

Ingredients

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

Directions

1. 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.
2. 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).
3. 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.