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Meditteranean | |
| 1 1/4 teaspoons salt, or to taste 1 teaspoon ginger 1 teaspoon turmeric 3/4 teaspoon cinnamon 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper 1/8 teaspoon Ras el hanout, or more to taste (optional) 2 or 3 tablespoons chopped parsley or cilantro 4 or 5 peeled carrots cut into 1/4-inch thick sticks 1 cup water (half vegetable or chicken broth, if desired) 2 to 3 teaspoons honey (or to taste) 1 to 2 cups cooked or canned chickpeas, drained 1 or 2 small chili peppers (optional) 1/4 cup golden raisins (optional) Additional parsley or cilantro, for garnish (optional) | |
| In the base of a tagine or in a large skillet with a lid, saut� the onions and garlic in the olive oil over medium-low heat for several minutes. Add the salt, ginger, turmeric, cinnamon, black pepper, cayenne pepper, ras el hanout, parsley or cilantro, carrots and the water. Bring to a simmer over medium-low heat, then continue cooking, covered, until the carrots are nearly cooked to desired tenderness. In a skillet, this may take up to 25 minutes, in a tagine a bit longer. Stir in the honey and add the chickpeas and optional chili peppers and raisins. Continue simmering until the chickpeas are heated through and the sauce is reduced and thick. Taste, adjust seasoning if desired, and serve garnished with parsley or cilantro. | |
Unrated | |
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