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:

Cooked rice

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.


Lisa said...

Looks more like dessert than dinner.

Goody said...

I use dried fruit quite a bit with vegetables. Usually I go for apricots or currants, but today it was raisins.