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Categories:
carrots chickpeas garlic fresh oregano balsamic vinegar balsamic vinegar olive oil salt black pepper vegetable stock
Viewed: 92 - Published at: 5 years agoIngredients
- 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
Method
- 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.
