Prep 15 mins
Cook 20 mins
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.
- 1 1⁄2 lbs carrots, about 8 medium
- 2 tablespoons golden raisins
- 2 tablespoons canola oil or 2 tablespoons peanut oil
- 2 onions, sliced
- 1⁄2 teaspoon hot red pepper flakes
- 1⁄2 teaspoon caraway seed
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 19 ounces chickpeas, drained and rinsed
- 1 pinch cayenne pepper or 1 pinch black pepper
- 1 lemon
- 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.
- 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.
- 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.
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! :)
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!
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.