Best 4 Carrots With Chickpeas And Pine Nuts Recipes
**Carrots with Chickpeas and Pine Nuts: A Medley of Flavors and Textures to Delight Your Palate**
Immerse yourself in a culinary journey with our enticing selection of carrot, chickpea, and pine nut recipes. These dishes blend the sweetness of carrots, the nutty flavor of chickpeas, and the delicate crunch of pine nuts to create a symphony of flavors and textures. From hearty main courses to refreshing salads and delectable side dishes, our recipes cater to every palate and occasion. Whether you're seeking a quick and easy weeknight meal or an impressive dish to grace your dinner table, our collection has something for every home chef. Join us as we explore the vibrant world of carrots, chickpeas, and pine nuts, and discover how these simple ingredients can transform into culinary masterpieces.
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
ROASTED CARROTS WITH CILANTRO YOGURT AND PEANUTS
Carrot takes center stage in this easy-to-assemble side dish. Tangy Greek yogurt is combined with cilantro, coriander and lime juice to create a creamy bed for carrots that have been roasted until just caramelized. Salted peanuts finish the dish with a nice little crunch. If you can find rainbow carrots, this dish becomes even more vivid, but straightforward orange ones work just as nicely.
Provided by Colu Henry
Categories vegetables, side dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Make the carrots: In a large bowl, toss the carrots with the olive oil. Season well with salt and pepper, add the dried coriander, and toss the mixture to evenly coat. Place the carrots cut-side down on a rimmed baking sheet and roast, flipping about halfway through, until the carrots are golden brown and tender, about 25 to 30 minutes. Allow to cool slightly.
- While the carrots roast, make the cilantro yogurt: In a medium bowl, combine the Greek yogurt, cilantro, ground coriander, lime juice and Aleppo pepper or red-pepper flakes, if using. Stir well to combine and salt to taste.
- Spread the cilantro yogurt on the bottom of a plate or platter and arrange roasted carrots on top. Scatter peanuts and scallions on top, and finish with flaky salt and a squeeze of lime juice, if using.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 412 milligrams, Sugar 7 grams, TransFat 0 grams
CARROTS AND PINEAPPLE
This simple side dish has been a favorite with family and friends for years.-Cora Christian, Church Hill, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, bring 1 in. of water to a boil; place carrots in a steamer basket over water. Cover and steam for 8-10 minutes or until crisp-tender. Drain pineapple, reserving juice; set pineapple aside., In a saucepan, combine cornstarch and cinnamon. Add the brown sugar, butter and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the carrots and pineapple; heat through.
Nutrition Facts : Calories 251 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 71mg sodium, Carbohydrate 58g carbohydrate (48g sugars, Fiber 3g fiber), Protein 1g protein.
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
Tips:
- For the best flavor, use fresh, organic carrots and chickpeas. If you don't have fresh chickpeas, you can use canned chickpeas, but be sure to rinse them well before using.
- To save time, you can use pre-chopped carrots and onions. You can also use a food processor to chop the carrots and onions.
- If you don't have pine nuts, you can use other nuts, such as almonds, walnuts, or pecans.
- Be careful not to overcook the carrots. They should be tender but still have a slight crunch.
- Serve the carrots warm or at room temperature. They can be served as a side dish or as a main course.
Conclusion:
This carrot, chickpea, and pine nut dish is a delicious and healthy way to enjoy carrots. It's a great side dish for any meal, and it can also be served as a main course. The carrots are tender and flavorful, the chickpeas are creamy and filling, and the pine nuts add a nice crunch. This dish is also a good source of vitamins, minerals, and fiber.
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