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March 11, 2009

Braised Carrots and Chickpeas

This makes a nice herby but sweet side dish, or could be a complete vegetarian meal with a bit of bread, rice, or couscous to mop up the broth. (Actually, bread, rice, or couscous to mop up the broth would be nice in any case - I didn't think of it when preparing last night's dinner, though.)

The Ingredients

The Steps

  1. Heat the olive oil in a saute pan until hot. Add the onion and cook for 5 minutes or so, until the onion starts to soften.
  2. Add the carrots and cook, stirring occasionally, for another 5 minutes or so. (I just let the carrots cook while I prepped the sage, parsley, lemon, and the ingredients for the rest of dinner.)
  3. Add the chickpeas, sage, lemon zest, and enough broth to not quite cover the mixture in the pan. Stir it all up and bring it to a simmer.
  4. Cover and cook until the carrots are tender, but not mushy. Probably about 8 to 10 minutes, depending on how thick the carrots were cut.
  5. When the carrots are done, stir in the parsley, the lemon juice, and the butter, if using.

Posted by spaceling at March 11, 2009 07:24 AM

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