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!)
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
these are great. doubled them for a dinner party.