Chickpeas with Celery and Carrot

La Europea
You can make this chickpeas with celery and carrot recipe as a side dish for your meals, and serve it in individual deep plates.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 300 grams chickpeas legumes La Asturiana®
  • 1/2 sprigs celery
  • 1 onion
  • 1 carrot
  • 1 clove garlic
  • 1 deciliter olive oil
  • salt
Preparation
30 mins
0 mins
Low
  • Finely chop the onion, carrot, celery, and garlic clove. In a pot with olive oil, sauté the vegetables over medium heat until they soften.
  • Add a little water and let them cook for 10 minutes over low heat, then add the drained chickpeas. If necessary, add a bit more water to just cover the ingredients. Season with salt and cook for another 10 minutes over low heat.
  • Once the dish is prepared, before serving, let the pot rest off the heat, covered, for 5 minutes so the aromas and flavors can meld.
  • Serve hot.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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