North African Spiced Carrots Food

NORTH AFRICAN CARROT SALAD

North African Carrot Salad image

Almost anything with feta is good in my book. When I saw this recipe on SmittenKitchen.com I just had to share. Who doesn't need another version of carrot salad? If you don't have harissa at your local market, just make your own: Recipe #10251.

Provided by strawberrybird

Categories Vegetable

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

3/4 lb carrot, peeled, trimmed, and grated
4 tablespoons olive oil
1 garlic clove, crushed
1/4 teaspoon ground caraway
1/2 teaspoon ground cumin
1/2 teaspoon paprika
3/4 teaspoon harissa
1/2 teaspoon sugar
3 tablespoons lemon juice
2 tablespoons parsley, chopped
2 tablespoons mint, chopped
1 cup feta, crumbled
1/4 cup toasted pine nuts (optional)

Steps:

In a small skillet, heat the oil over medium heat. Saute the garlic, caraway, cumin, paprika, harissa, and sugar until fragrant, about 2 minutes.
Remove from heat. Add lemon juice and stir. Pour over the carrots, add the herbs, and mix. Add more harissa if needed.
Let sit for 1 hour, then add the feta and pine nuts if using. Serve.

Nutrition Facts : Calories 526.9, Fat 43.7, SaturatedFat 15, Cholesterol 66.8, Sodium 960.7, Carbohydrate 24.3, Fiber 5.8, Sugar 12.5, Protein 12.9

SPICED CARROT, CHICKPEA & ALMOND PILAF

Spiced carrot, chickpea & almond pilaf image

A one-pot rice dish with North African flavours that works equally well as a side or main

Provided by Good Food team

Categories Dinner, Main course

Time 40m

Number Of Ingredients 9

Ingredients

1 tbsp olive oil
2 onions , finely chopped
3 carrots (about 300g/11oz), coarsely grated
2 tbsp harissa
300g/ 11oz basmati rice , rinsed
700ml/ 1.25 pints vegetable stock , made with 1 stock cube (or equivalent)
400g can chickpea , drained and rinsed
25g/ 1oz toasted flaked almond
200g pot Greek yogurt

Steps:

Heat the oil in a lidded casserole dish. Add the onions and cook for 8 mins, until soft. Tip in the carrots, harissa and rice and stir for a couple of mins. Pour over the stock, bring to the boil, then cover with the lid and simmer for 10 mins.
Fork through the chickpeas and cook gently for 3-5 mins more, until the grains of rice are tender and all the liquid has been absorbed. Season, turn off the heat, cover and leave to sit for a few mins.
Sprinkle the almonds over the rice mixture and serve with a dollop of yogurt.

Nutrition Facts : Calories 543 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium

SPICED CARROTS

Spiced Carrots image

Provided by Jean Touitou

Categories Side Easter Low Cal High Fiber Low Sodium Spice Curry Root Vegetable Carrot Healthy Low Cholesterol Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

6 tablespoons vegetable oil
2 teaspoons ras-el-hanout (optional)
1 teaspoon curry powder
1 1/2 pounds large carrots, peeled, cut on a diagonal into 1/8" slices
Kosher salt and freshly ground black pepper
1/3 cup low-salt chicken broth
Ingredient info: Ras-el-hanout is available at specialty foods stores and online at kalustyans.com.

Steps:

Heat oil in a large skillet over medium heat. Add ras-el-hanout, if using, and curry powder; reduce heat to medium-low and cook, stirring often, until fragrant, 2-3 minutes. Add carrots; cook, stirring often, until still slightly firm to the bite, 6-7 minutes. Season with salt and pepper. Add broth; simmer until all liquid is absorbed and carrots are tender, 6-7 minutes longer.

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