
Serves: 2
Ingredients
-
2
cups Grated carrots
-
1
cup Chickpeas
-
1/2
tablespoon Chopped garlic
-
1
teaspoon Fresh oregano
-
1
tablespoon Balsamic vinegar
-
Aged balsamic vinegar
-
Olive oil
-
Salt
-
Black pepper
-
Vegetable stock
In This Recipe
Directions
- First roast the carrots at high temperature, then grate them and place on a bowl with the rest of the ingredients except the vegetable stock, aged balsamic vinegar and olive oil. Let marinate for 5 min.
- Then place on a pot with just enough vegetable stock to cover the ingredients and cook for 15 min. at low boil.
- Pure and serve with drizzled olive oil and aged balsamic vinegar.
- This recipe was entered in the contest for Your Best Recipe with Chickpeas
2 Reviews