tunisian glazed chickpea-and-carrot salad
Here is truly a delicious Mediterranean salad inspired by Sally and Martin Stone, authors of The Instant Bean (Bantam). Serve it warm or at room temperature with grilled chicken or fish kebabs and crusty bread.
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yield
6 serving(s)
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For tunisian glazed chickpea-and-carrot salad
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1 1/2 lbcarrots, about 8 medium
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2 Tbspgolden raisins
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2 Tbspolive oil
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2onions, sliced
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1/2 tsphot red pepper flakes
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1/2 tspcaraway seed
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1/2 tsppaprika
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1/2 tspground cumin
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1/2 tspsalt
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19 ozcanned chickpeas, drained and rinsed
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1 pinchcayenne pepper or 1 pinch black pepper
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1lemon
How To Make tunisian glazed chickpea-and-carrot salad
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1Cut carrots lengthwise into quarters. Then, slice crosswise 1/4 inch (0.5 cm) thick. Place carrots in a saucepan and cover with water. Bring to a boil, uncovered, over high heat. Reduce heat to low and simmer until barely tender, from 3 to 5 minutes. Reserving 1/2 cup (125 mL) of cooking liquid, drain carrots and set aside. Meanwhile, cover raisins with hot tap water. Let stand 10 minutes to plump, then drain.
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2Heat oil in a large frying pan set over medium heat. Add onions and cook, stirring often, until softened and golden, about 10 minutes. Add raisins, reserved carrot water, red pepper flakes, caraway seeds, paprika, cumin and salt. Increase heat to medium-high and bring to a boil. Add carrots and boil gently, uncovered, until liquid is reduced slightly, from 3 to 5 minutes.
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3Stir in chickpeas. Sprinkle with cayenne, if you wish. Stir until chickpeas are heated through, about 2 minutes. Serve warm or at room temperature. Squeeze lemon juice over top just before serving.
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