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French   -   Vegetables And Chickpeas With Aioli   adapted from The Vegetarian Bistro

  • 3 Cloves Garlic
  • 1 Large Pinch Of Salt
  • 4 Threads Saffron
  • 4 Tablespoons Pine Nuts
  • 2 Tablespoons Mayonnaise
  • 1 Lemon Lemon Juice
  • 1/4 Cup Olive Oil
  • 8 Ounces Tiny New Potatoes
  • 3 Medium Carrots -- peeled and diced
  • 4 Ounces Green Beans
  • 3 Large Artichoke Hearts
  • 2/3 Cup Cooked Chickpeas
Directions In food processor, crush the garlic with the salt then add saffron and pine nuts. Process mixture to a paste. Blend in the mayonnaise and lemon juice. Gradually blend in the olive oil. Taste for seasoning. Cover and it can be refrigerated for 3 days. Boil potatoes and carrots until tender about 15 minutes. Add green beans and cook 5 minutes. Add artichoke hearts and cooked chickpeas and heat through. Drain the vegetables and place them in a serving casserole. Toss vegetables with sauce and serve.
Serves 4
Time to Make 0:00

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