Monday, October 26, 2009

Carrots With Black Beans and Chick Peas

This couldn't be easier. Well, it could, I suppose, but stop being like that. You know what I mean. Excellent served with leftover cous cous.

You Will Need:

Olive Oil
5 carrots, thinly sliced on the diagonal
1 onion, chopped
1 tin black beans, rinsed and drained
1 tin chickpeas, rinsed and drained
1 tablespoon preserved lemon peel, chopped
1 tablespoon ground cumin
Salt and pepper to taste
Dash of hot pepper powder

Cook the onions, carrots and peel in a glug of oil over medium heat until soft. Add everything else. Warm through Serve. Easy.

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