Moroccan Warm Carrot and Chickpea Salad

Instructions

1. 1

   Peel 400 g carrots and slice into thin 3 mm rounds. Finely chop 2 garlic cloves and roughly chop 15 g cilantro. Drain and rinse 300 g cooked chickpeas in a colander under cold water. Set a wide skillet on the stove.

2. 2

   Heat 30 ml olive oil in the wide skillet over medium heat for 1 minute. Add sliced carrots and chopped garlic. Cook for 8 minutes, stirring regularly with a wooden spoon, until carrots soften slightly and edges begin to turn light golden.

3. 3

   Turn the heat down to low. Stir in 8 g cumin and paprika spice mix along with 2 g salt. Sauté while stirring continuously for 1 minute until spices smell rich and aromatic. If spices stick or look dry, add a tiny splash of water.

4. 4

   Add drained chickpeas and 50 ml water to the skillet. Adjust heat to medium-low and cook for 5 minutes, stirring gently, until chickpeas warm through completely and the liquid reduces into a glossy glaze coating carrots and chickpeas.

5. 5

   Take the skillet completely off the heat. Pour 30 ml fresh lemon juice over the warm mixture and toss thoroughly using a wooden spoon so the bright acidity cuts through the warm spices and coats every single carrot coin evenly.

6. 6

   Transfer warm carrot and chickpea mixture into a wide serving bowl. Scatter 80 g crumbled feta cheese and chopped cilantro over the top. Serve immediately warm as a vibrant side dish or salad alongside crusty bread or grilled food.

Serve with

Sauce

Moroccan Herb Chermoula Sauce

Moroccan · 15 min

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min