Tunisian Glazed Chickpea-and-Carrot Salad

Name: Tunisian Glazed Chickpea-and-Carrot Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Tunisian & Sahel
Ingredients: 1.5 lb carrots; 2 tbsp golden raisins; 2 tbsp canola oil; 2 onions; 0.5 tsp hot red pepper flakes; 0.5 tsp caraway seed; 0.5 tsp paprika; 0.5 tsp ground cumin; 0.5 tsp salt; 19 oz chickpeas; 1 pinch cayenne pepper; 1 lemon

Gently simmered chickpeas, carrots and golden raisins, warmed with caraway and paprika. It's finished with cayenne.

35 min · Serves 6 · Easy

Method

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Time: Prep 15 min · Cook 20 min · 35 min total
Difficulty: easy

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.
2 min