Last season I created this unexpected recipe to utilize the gorgeous tops of my fresh carrots from the farm. I just couldn’t bear to throw them away! Since I got a few bunches with my last pick up I had to create it once again, this time using some chickpeas to create a light meal.
1/2 cup bulgur wheat**(see above for gluten free)
1 1/2 cups vegetable broth
1 bunch carrots with tops (say about 6 small 51/2 inch long)
Handful fresh mint
Handful fresh parsley
1 bunch scallions, chopped
5 small organic tomatoes, chopped
2 cups cooked chickpeas (or 1 can, drained, will work too)
3 Tbsp extra virgin olive oil
Juice 1 lemon
Salt and Pepper
3 cloves crushed garlic
1. Heat the bulgur and broth to a boil, stirrings constantly, reduce heat, cover and simmer about 10 to 12 minutes or until liquid is absorbed. Set aside to cool while you process the veggies.
2. Place the carrots, tops removed, into a large food processor (or in front of bribed friend), pulse several times to rough chop; add the carrot tops, mint, parsley and scallions, pulse until desired texture is reached, I like mine finely chopped. Pour into a large bowl and add the tomatoes and chickpeas.
3. Whisk the olive oil, lemon juice, salt and pepper and crushed garlic in a small bowl. Pour over carrot top mixture and toss well. Reseason with salt and pepper, to taste.
|Amount Per Recipe|
|Polyun Sat Fat||6.3g|
|Monoun Sat Fat||31.2g|