Roasted carrots, chickpeas and pine nuts

Ingredients:

• 4 carrots, peeled and cut into strips with a vegetable peeler
• 1 can of chickpeas
• 1 head of red onion, cut into rings
• 1/3 cup olive oil
• 2 cloves garlic, minced
• A handful of pine nuts
• White wine vinegar for spraying
• Chopped parsley for sprinkling
• Salt and freshly ground pepper

Preparation:

1. Sauté red onion and chickpeas in olive oil. Add carrot strips, garlic, and pine nuts and cook until tender.
   
   Sprinkle with white wine vinegar, add parsley, season with salt and pepper.