Moroccan Carrots with Chickpeas
In this Moroccan-inspired side dish, carrots, chickpeas and raisins are seasoned with cumin, chilli powder and lemon juice. Top with some crumbled feta cheese.
Ingredients
Serves: 4
- 4 large carrots, peeled and grated
- 450g chickpeas, drained and rinsed
- 75g raisins
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon cumin
- 1/2 teaspoon chilli powder
- salt and ground pepper to taste
- 40g crumbled feta cheese
Directions
Preparation:15min ›
Extra time:2hours ›
Ready in:2hours15min
- Combine carrots, chickpeas and raisins together in a bowl.
- Whisk olive oil, lemon juice, cumin, chilli powder, salt and ground black pepper together; stir into carrot mixture. Marinate carrot mixture for 2 hours. Serve with crumbled feta cheese.
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Reviews and Ratings
Global Ratings:
(4)
Reviews in English (4)
The first time, I followed the suggestion of another poster and baked the carrots for 20 minutes at 400º to soften them and release the flavor. The second time I made this was for a picnic, so I prepared it the night before. I upped the cumin and lemon juice. It was delicious and the guests loved it! - 04 Sep 2017 (Review from Allrecipes USA and Canada)
I would give this recipe 4 stars as is. I agree that it lacks zing but it is a great base recipe & is easily adaptable to taste. I have made it twice now & added 1 tablespoon each of cider vinegar & sugar & a bit of minced onion. Let it marinate overnight for sure & stir it up as often as you remember so that all the veggies get a good soaking in the delicious juices at the bottom. I like it just as well without the feta & don't feel like it's missing anything. This one is a keeper. Thanks BFR610! - 26 Jul 2017 (Review from Allrecipes USA and Canada)