Roasted carrots, chickpeas and pine nuts
Votes: 2
Time: 22 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 323, total fat 24 G., saturated fats 3 G., proteins 7 G., carbohydrates 23 G., fiber 6 G., cholesterol 0 mg, sodium 443 mg, sugar 7 G.
Calories 323, total fat 24 G., saturated fats 3 G., proteins 7 G., carbohydrates 23 G., fiber 6 G., cholesterol 0 mg, sodium 443 mg, sugar 7 G.
Roasted carrots, chickpeas and pine nuts - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 carrots, peeled and cut into strips with a vegetable peeler
- 1 can of chickpeas
- 1 head of red onion, cut into rings
- 1/3 cup olive oil
- 2 cloves garlic, minced
- A handful of pine nuts
- White wine vinegar for spraying
- Chopped parsley for sprinkling
- Salt and freshly ground pepper
We recommend
Recipes with similar ingredients: carrot, chickpeas, garlic, red onion, nuts, pine nuts, wine vinegar, parsley
Cooking the dish according to the recipe:
- Sauté red onion and chickpeas in olive oil. Add carrot strips, garlic, and pine nuts and cook until tender.
Sprinkle with white wine vinegar, add parsley, season with salt and pepper.
Categories:
Similar recipes
