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    You are in: Home / Recipes / Tunisian Glazed Chickpea-And-Carrot Salad Recipe
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    Tunisian Glazed Chickpea-And-Carrot Salad

    Tunisian Glazed Chickpea-And-Carrot Salad. Photo by Redsie

    1/2 Photos of Tunisian Glazed Chickpea-And-Carrot Salad

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Annacia's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 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.

    Ratings & Reviews:

    • on September 19, 2007

      45

      Different kind of side dish - we enjoyed it with some chicken! Made as is (we ate it warm) and will be making again!! Thanks Annacia! :)

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    • on February 06, 2007

      55

      Living in Israel I am no stranger to Moroccan carrot salad, we eat it often. I'm glad I tried this recipe, it gave a new slant to an old favorite. I followed the recipe exactly as is, and was very pleased with the results. I love the addition of the raisins and the chickpeas, as well as the additional "pucker" of the lemon juice, although it did look a bit pale since I'm used to adding a lot of coriander to the mix. I will certainly make this again, although I might leave out the raisins, my kids say they don't like "bugs" in their food. ;-) Thanks for posting this to the Please Review My Recipe tag game, it's a winner!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 17, 2006

      25

      This wasn't my favorite but it was okay. I'm not planning to make this dish again anytime soon but if I did I would add more raisins and saute the onions in less canola oil.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tunisian Glazed Chickpea-And-Carrot Salad

    Serving Size: 1 (258 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 226.2
     
    Calories from Fat 55
    24%
    Total Fat 6.1 g
    9%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 543.2 mg
    22%
    Total Carbohydrate 39.9 g
    13%
    Dietary Fiber 8.8 g
    35%
    Sugars 8.8 g
    35%
    Protein 6.2 g
    12%

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