Chickpeas with Tomatoes and Carrots
Starting with dried chickpeas instead of canned ones makes all the difference in this citrusy side dish. Although soaking and cooking the chickpeas takes a bit more time, the effort is minimal.
Recipe by Food & Wine October 2010
Credit: Cedric Angeles
261 calories; carbohydrates 22g; fat 16g; saturated fat 2g; protein 6g; fiber 6g.