Ingredients
1 c. dried chickpeas
2 clove garlic
1 bay leaf
salt
1/2 c. extra-virgin olive oil
3 carrots
1 red onion
1/2 tsp. crushed red pepper
1 c. dry white wine
1/2 c. strained tomatoes or plain tomato sauce
3 tbsp. chopped parsley
Finely grated zest of 1 lemon
2 tbsp. fresh lemon juice
Freshly ground black pepper
Preparation
Step 1In a large saucepan, cover the chickpeas with 2 quarts of water. Add the whole garlic clove and bay leaf, and bring to a boil. Simmer over low heat, stirring occasionally, until the chickpeas are tender, about 2 hours. Add 1/2 teaspoon of salt and simmer for 10 minutes longer. Drain the chickpeas and discard the bay leaf and garlic clove.Step 2In a large, deep skillet, heat the olive oil. Add the carrots, onion, and sliced garlic, cover and cook over moderately low heat, stirring occasionally, until the carrots are tender, about 10 minutes. Add the crushed red pepper and wine, and boil over moderately high heat until the wine has reduced by half, about 4 minutes. Add the strained tomatoes and simmer over moderate heat for 5 minutes. Add 2 cups of cold water and the drained chickpeas and simmer over moderate heat until slightly thickened, about 15 minutes. Add the parsley, lemon zest, and lemon juice, and season with salt and black pepper. Serve at room temperature.
