• 35minutes
  • 226calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B6, H, C, E, P
MineralsSelenium, Copper, Natrium, Silicon, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs carrots , about 8 medium

  2. 2 tablespoons golden raisins

  3. 2 tablespoons canola oil or 2 tablespoons peanut oil

  4. 2 onions , sliced

  5. 1/2 teaspoon hot red pepper flakes

  6. 1/2 teaspoon caraway seed

  7. 1/2 teaspoon paprika

  8. 1/2 teaspoon ground cumin

  9. 1/2 teaspoon salt

  10. 19 ounces chickpeas , drained and rinsed

  11. 1 pinch cayenne pepper or 1 pinch black pepper

  12. 1 lemon

Instructions Jump to Ingredients ↑

  1. Cut 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.

  2. Heat 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.

  3. Stir 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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