Agrodolce Carrot Ribbons with Chick Peas and Pine Nuts

This simple and very tasty side dish goes well with chicken, pork or fish. Let the onion and shaved carrots caramelize so their essential sweetness comes through. The addition of the white wine vinegar gives this dish a subtle sweet and sour flavor profile. Nice! Shave the carrots as thin as you can.

Ingredients

1 red onion, sliced thin

1 can chickpeas, drained

3 tablespoons olive oil

4 carrots, peeled and shaved into ribbons (using vegetable peeler or mandolin)

2 garlic cloves, thin sliced

Pine nuts, approximately one handful toasted

White wine vinegar, enough to drizzle

Parsley, a handful

Salt and pepper, to taste

Instructions:

Saute the sliced red onion and carrots in 2 tablespoon of olive oil on medium heat until the onions and carrots are caramelized. Remove to a bowl. 

Add the chickpeas to the pan with 1 tablespoon of olive oil and saute until browned. 

Add the carrots and onions back in and the garlic and stir occasionally for about 5 minutes

Meanwhile in a separate pan toast the pine nuts until golden.

Remove the carrot, onion, chickpea mixture from the heat. 

Drizzle with the white wine vinegar, then add parsley and the pine nuts and stir together. 

Salt and pepper to taste.  

Adapted from a Food Network Recipe