Friday, March 04, 2011

Chickpeas, Carrots, and Other Stuff

This was built around the bag of fresh mint leaves I had sitting lonely in the fridge.

You Will Need:

1 tin chickpeas, drained skins removed
6 large carrots, cut into matchsticks
1 cup chopped fresh mint
1 cup chopped fresh parsley
1 tablespoon chopped, preserved lemon peel
1 teaspoon fennel seeds
1/4 cup raisins
3 cloves garlic, minced
1 tablespoon sweet paprika
1/4 teaspoon dried thyme
Salt/Pepper to taste

In a large pan, heat some olive oil (about 3 tablespoons) and add the carrots and garlic. Cook until carrots just soften, then add everything else leaving a pinch of both parsley and mint aside for finishing. Cook until tender, over medium heat-about ten minutes. Serve over rice or cous cous for a main dish, or alone as a side.

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