by wssmom
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wssmom's Notes:
Expand1 pound skinny carrots, scraped and cut into little cubes Ask a question about this ingredient
1 teaspoon olive oil Ask a question about this ingredient
1 teaspoon each: cinnamon, nutmeg, cumin, paprika (or aleppo pepper, thanks for the introduction, Sagegreen!), and caraway seeds; one-half teaspoon ground ginger Ask a question about this ingredient
couple cloves of garlic, smashed Ask a question about this ingredient
1 14 1/2 ounce can chickpeas, drained well Ask a question about this ingredient
1 14 1/2 ounce can chopped tomatoes, juice and all Ask a question about this ingredient
1 tablespoon honey or other sweetener Ask a question about this ingredient
water, if needed Ask a question about this ingredient
1/4 cup chopped cilantro Ask a question about this ingredient
Cook the carrots in a small amount of salted water until tender, about 5-7 minutes (more if you cut them bigger).
Ask a question about this stepMeanwhile, heat the oil in a medium saucepan and add the spices and garlic; cook, stirring, over medium-low heat, until the kitchen starts to smell like Rabat or Marrakesh.
Ask a question about this stepDrain the carrots and stir into the spices along with the tomatoes, the chickpeas, and the honey. Simmer about 15 minutes, adding water if needed; stir in the cilantro, and serve alongside your favorite grain (farro, quinoa, brown rice, etc.)
Ask a question about this stepThanks for the suggestion! (I can never figure out what to say except things like, yummy!)
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
these are great. doubled them for a dinner party.