Wednesday, June 17, 2009
Carrots and Chickpeas With Cumin
I spent so much time decorating cookies that I was in a bit of rush to make dinner. Start to finish, 30 minutes. You can do that, right?
You Will Need:
1 tin chickpeas, skins removed (tedious, I know but worth doing)
1 cup chopped parsley
8 scallions, chopped
1 tablespoon preserved lemon rind, chopped
8 carrots, thinly sliced on the diagonal
3-4 (+) tablespoons olive oil
1/2 cup raisins
1 teaspoon cumin
1/4 teaspoon cinnamon
1 teaspoon dried thyme
Salt and pepper
Heat the oil in a large frying pan. Add the carrots and cook over medium heat until they begin to often-about ten minutes. Add everything else and cook until carrots are quite soft. Serve over hot rice adding more oil if it seems like it needs it.