/ Other Salads
Tunisian Glazed Chickpea-And-Carrot Salad
photo of Tunisian Glazed Chickpea-and-carrot Salad Recipe
carrots, about 8 medium
hot red pepper flakes
canned chickpeas, drained and rinsed
cayenne pepper or 1 pinch black pepper
How to Make Tunisian Glazed Chickpea-And-Carrot Salad
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.
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.
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.
Printable Recipe Card
About Tunisian Glazed Chickpea-And-Carrot Salad
Posted: Thu, Oct 23, 2014