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Moroccan carrots with chickpeas recipe

Moroccan carrots with chickpeas recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

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.

3 people made this

IngredientsServes: 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

MethodPrep:15min ›Extra time:2hr chilling › Ready in:2hr15min

  1. Combine carrots, chickpeas and raisins together in a bowl.
  2. 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 & ratingsAverage global rating:(4)

Reviews in English (3)

by sahara

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

by ChristaLynn

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

by older and wiser

Made this as written. It was practically tasteless. The ingredients are definitely healthy but it lacks zing. In my opinion- could use some doctoring.-01 May 2017


Dressing

1 tablespoon cumin seeds

2 tablespoons fresh lemon juice

1 tablespoon Gefen Honey

1/2 teaspoon Tuscanini Fine Sea Salt, plus more to taste

1 teaspoon cayenne pepper

Salad

10 ounces carrots, julienned

2 cups cooked chickpeas (or 1 15-ounce can Haddar Chickpeas, drained and rinsed)

1 cup medjool dates, cut into chickpea-sized pieces

1 cup fresh mint, chopped

lots of toasted almond slices, for serving


Moroccan Chickpea Salad with Carrots

There are a few things a salad needs to be a real standout. The kind you can go to after a long and draining day from work, knowing it will both nourish you and fill in all your cracks from long meetings, misbehaving dogs, or rambunctious children. A salad -- like this Moroccan Chickpea Salad with Carrots -- that will stand on its own but that could also complement other dishes on the menu.

Such salads have elements of crunch, a bean or protein that contributes bulk and satisfaction, possibly a dried or fresh fruit to add a natural sweetness, and a tang -- usually in the dressing -- that brings it all together. There&rsquos a balance of flavors as well as textures and consistencies that satisfies on both the taste and the satiation levels.

This simple chickpea salad delivers on all those levels and more. The almonds contribute a nuttiness and crunch. The roasted chickpeas and carrots provide fiber and protein to fuel you. Dried apricots add a mellow sweetness to the salad that compliments both the almonds and roasted veggies. There's a bonus of fresh mint to provide an herbal finish. Oh, and did I mentioned the quick and easy preserved lemon dressing? Pulls it all beautifully together. Surely, it&rsquos a standout in our home and I hope it is in your home soon, too.

The Nitty Gritty on this Simple Chickpea Moroccan Salad

What makes a salad Moroccan?

The flavors and ingredients! Preserved lemons, dried apricots, carrots, and cinnamon are traditional Moroccan ingredients. So, toss them all with some greens and we have a delicious Moroccan green salad. 🙂

What are preserved lemons?

Preserved lemons are a staple of Moroccan cuisine and we use them in this recipe for our Moroccan salad dressing. Traditionally, they are cured in salt for weeks, leaving them delicious and silky. To save time you can buy them online, at World Market, or other fine food retailers, but if you want less planning and a fresher taste, just follow the directions listed make some quick preserved lemons on your own. They're super simple and take only 25 minutes!

How do you make preserved lemons?

Toss some lemon peel and chopped lemon with salt and a bit of sugar, let it cure for 20 minutes and Boom! You're set!

I adapted my quick preserved lemons recipe from the New York Times recipe, removing the pith from the equation. Even though this recipe only uses one lemon, you should have leftovers once you've made the dressing. Those leftovers should last covered in a fridge for 2-3 weeks, but they don't usually last that long in my house.

What are some other uses for preserved lemons?

Preserved lemons are my new go-to condiment of choice! They are pretty delicious almost anywhere regular lemons are. For instance, I like adding them to my sweet potato hummus recipe, on top of this Sweet Potato and Lentil Soup, and almost every other place I'd usually use lemons. It's fun to have a new condiment to experiment with!

Cooking Notes:

  • This recipe calls for cutting the carrots into sticks. You can do this by cutting the carrots into 4-6 strips lengthwise (depending on how wide your carrots are) and then cutting them crosswise in 3-inch intervals.
  • To have everything finish around the same time, start the lemons preserving while you prep the chickpeas and carrots. Then whip up the vinaigrette while the carrots and beans are out of the oven and cooling.
  • A quick kitchen pro-tip: cut the dried apricots into pieces with kitchen shears. Cutting them with knives can be a pain, as the apricots can seriously stick to the knife.
  • Let the chickpea and carrot mixture cool on a cooling rack for a few minutes so your salad doesn&rsquot wilt. The flavor of the veggies and beans is still great lukewarm. If you really want to eat them hot, feel free to toss them with the salad earlier if you don&rsquot mind the wilting.

If you make and like this recipe, please review and rate it 5-stars at the top of the recipe card. This helps other people to find the recipes and helps this reader-supported publication, too!

Thank you so much for your feedback and support of Mae's Menu!


Recipe Summary

  • 2 cups canned chicken broth
  • 1 tablespoon vegetable or olive oil
  • ½ medium onion, cut into 1/4-inch dice
  • 1 large garlic clove, minced
  • 2 medium carrots, peeled and coarsely grated
  • 1 (10 ounce) package plain couscous
  • 1 (16 ounce) chickpeas, drained and rinsed
  • salt and pepper
  • 2 tablespoons chopped parsley

Microwave broth over high heat in a 1-quart glass measuring cup until piping hot, 3 to 4 minutes.

Heat oil in a large saucepan over medium-high heat. Add onion and garlic saute until softened, 2 to 3 minutes. Add carrots, couscous and chickpeas stir to combine. Stir in stock, cover and turn off heat. Let stand until stock is completely absorbed, 4 to 5 minutes. Add salt, if necessary, and pepper to taste. Fluff with a fork, strew with the optional chopped parsley and serve with the Mixed Grill.

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.


Related Video

Made with lamb shoulder (about $8/lb cheaper) cooked for 6 min each side. Good but definitely missing something. Chickpea puree is awesome

This recipe is simple and amazingly delicious. I used thicker cut chops, so I probably could have cooked them and the carrots for the same amount of time. Also, in lieu of the chickpea puree, I used garlic hummus and added cumin. I would love to try it with black truffles.

Made this for company using loin chops and it was a big hit. I thought the flavors on the meat were subtle and loved the carrots - I threw in some quartered campari tomatoes with the carrots as well, and served with cous cous and the Turkish zucchini pancakes from this site. The garbanzo puree was a nice touch, but I didn't think it added anything in particular to the dish.

I really didn't care for the cinnamon, it really overpowered the lamb, and was rather greasy,The puree was really good though, will probably just grill the chops next time with a little allspice.

Easy and excellent recipe! I, following the advice of others here, cooked the carrots separately, and through in some parnsips as well, which were a really nice complement to the warm spices. Next time I would pan sear the lamb chops for a minute before putting them in the oven to get that nice crust that you sometimes miss through roasting alone. Served with couscous (with lemon, pepper and a little truffle oil) and a Syrah/Zinfandel blend that matched the lamb perfectly.

Awesome dish. I followed the recipe exactly with the exception of cooking the carrots and lamb separately. My chops were very think 3/4 to over an inch and the cooking time for them was close to 7 minutes per side (still quite rare). I took the carrots out and broiled the chops. The puree sealed the deal. Served the meal with Israeli couscous and a salad. Will definitely make again and would be a hit with company.

Easy enough for every day but delicious enough for company! I roasted the carrots on a separate cookie sheet and doubled the recipe for 6 people (1 1/2 Lb of lamb would not have been enough for 4 people). I'll definitely make it again and will also try drizzling it with truffle oil.

Very good - quick and easy! Had the chops and carrots ready to go before the oven had a chance to heat up. It was quite greasy. Next time, I will cook chops on brolier pan or grill and carrots in separate dish. Other notes: baby carrots made it even simpler. We wanted more of the chickpea puree (basically hummus), so you may want to increase the quantity.

Really delicious and very easy to make. Maybe I will drizzle with some truffle oil next time for a change. Served with couscous.


Clay or Ceramic Tagine Method

Slice the onion instead of chopping it, and tie the parsley or cilantro into a bouquet instead of chopping it.

Pour about half of the olive oil into the base of a large tagine. Distribute the onions over the bottom and then arrange the carrots on top of the onions.

In a bowl, mix the meat with the garlic and spices. Place the meat in the middle of the tagine, bone or fatty sides down. Swirl 2 cups of water in the bowl to rinse the spices, and then add this water and the remaining olive oil to the tagine.

Top the meat with the parsley bouquet and distribute the olives and preserved lemon wedges over the meat and carrots.

Cover the tagine and place on a diffuser over medium-low to medium heat and allow the tagine to reach a simmer. This can take some time so be patient. Once a simmer is achieved, reduce the heat to the lowest temperature necessary to maintain the simmer, and cook for about 3 hours. Add the chickpeas (and a little water if you feel it's necessary), and continue cooking for another 30 to 60 minutes, until the meat and carrots are very tender and the liquids are reduced. Discard the cilantro bouquet, and garnish with freshly chopped parsley if desired.


6. Sweet and Spicy Roasted Moroccan Carrots

Much like the tomatoes above, when I start seeing colorful carrots on the market, I just can&rsquot help but snatch them up.

Have you ever seen a plate full of orange, purple, and yellow roasted carrots? Get ready to!

This recipe takes the simple roasted carrot and makes it something exceptional.

First, they&rsquore roasted at a high temperature to ensure they start to caramelize.

Next, you&rsquoll need to toss them in a heavenly dressing made using orange juice, cumin, and cinnamon.

Feel free to add some chili flakes to the mix, too, for a bit of heat!


Moroccan Carrot and Chickpea Salad Recipe

Diane Morgan got my attention with the words dried plums cut into chickpea-sized chunks. At the time, I was browsing her new book, Roots. She was referencing a carrot and chickpea salad, and I was seated in my kitchen, two feet from a cluster of ruby-hued dried pluots. They'd found their calling. It's a brilliant recipe, the sort you'll get a bunch of mileage out of, and most of the ingredients are available year-round. On the plate it's fresh, colorful, heady with toasted cumin, and you can prep most of it a day prior, if needed. My one regret here is not trying this recipe before the holidays. Served family-style as part of a larger spread, it'd be perfect. As it turns out, it's also a great lunch for a trip. I made it as part of our dinner the other night, and then tossed the left-overs into a jar for a quick flight up to Portland. Appropriate also because I was hoping to see Diane there (I did!).

The complete title of this recipe (as written here) should actually be Moroccan Carrot and Chickpea Salad with Dried Pluots and Toasted Cumin Dressing - a mouthful, indeed. I've added a little flare to Diane's recipe by way of almonds and rose petals, mainly because they were within arms-length when I was making this, and a natural extension of the Moroccan palette at play here. As you can imagine, this is the sort of base recipe that you can add to depending on what you have on hand. I would have completely herbed it out with more mint, dill, basil, etc., if I'd had them around.

For those of you with the book already, give the mashed rutabaga a go (I don't have the book in front of me right now, but they're flecked with lots of dill). I had them at Diane's under poached eggs, doused with a mother load of hot sauce. I'm telling you, it was an ideal winter breakfast.

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Moroccan Chickpea Pot Roast

This post may contain affiliate links. Read my disclosure policy.

Easy Moroccan Chickpea Pot Roast is full of exotic flavor! A delicious tender beef roast braised with warm spices, chickpeas, carrots, and Turkish apricots.

Classic Pot Roast is one of those go-to Dinner Recipes that you know is going to be delicious and crowd pleasing every time. Spices and chickpeas take well-loved favorite and make it even better!

MOROCCAN CHICKPEA POT ROAST

No need to plan a trip around the world to enjoy exotic flavors! This North African pot roast is an international twist on classic comfort food that you can make from your own spice cabinet. The warm, fragrant spices and special Turkish apricots add a new and delicious flavor to a dish your family already loves.

Moroccan Chickpea Pot Roast is a simple dish with only one special ingredient, Turkish apricots. But don’t fret, they are easy to find and about the same prices as regular dried apricots. Turkish apricots are juicier, sweeter, and much better for baking and cooking than the apricots you get for snacking. You can swap them in a pinch, but expect a tarter flavor.

Making a Moroccan Chickpea Pot Roast is great for using what spices you have on hand leftover from other “fancy” recipes. Have some leftover fennel or anise? How about some saffron threads, turmeric, or a clove of nutmeg? All of these traditional Moroccan spices will taste delicious in this North African inspired dish!

Finish Moroccan Chickpea Pot Roast in the oven instead of on the stove top. Preheat the oven to 350 degrees while you are browning the chuck roast and preparing the rest of the dish. Once you have returned the beef to the pan, stir to combine and bake covered for 2-3 hours, or until the beef is fork tender.

Moroccan Chickpea Pot Roast is delicious with all your favorite starchy sides, the kind that soak up sauce, like Mashed Potatoes, Brown Rice, or Quinoa. If want more veggies for your dinner, try Roasted Broccoli or Sautéed Green Beans. And don’t forget easy, Crusty Dinner Rolls for dunking in the warmly spiced, slightly sweet broth.


Reviews

I made this in the slow cooker. I doubled the spices as others suggested, used one small store-bought preserved lemon, and just tossed the chickpeas in to cook with everything else. I used about 3 cups of water rather than 4 and cooked it for 4 hours on high. It turned out great--lots of flavor! Served with whole wheat couscous and it made 3 dinners for 2 people. I'm giving it 4 stars with this preparation.

This recipe has potential and I will try it again, but the first attempt wasn't great. Two tips: 1) The instructions are unclear that what you're doing when sauteing the lemon in salt is making preserved lemon. You want to add only the chopped up lemon peel that results, *not* all the lemon + salt. I made the mistake of doing the latter and the dish was way too salty. A better solution is to use a little preserved lemon you've already made or bought. 2) Felt like it needed another vegetable in it to make it more interesting, something both with some taste and non-root-vegetable texture, like hearty peas. I'll try this recipe again with variations, but as-is I was not impressed. Was happy I had a second tagine ready for the same meal!

I was nervous after reading so many mixed reviews, so I combined this with some of the elements from the "Lamb Tagine with Chickpeas and Apricots" from this site, including lamb, dried apricots and plums, and the Ras-el-Hanout spice blend. I used half of the preserved lemon. All together, the whole thing was wonderful, and very well balanced. Really, really good.

This recipe is very under-seasoned. I doubled the cumin, coriander, and turmeric, and I added a cinnamon stick. I also added a cup of chickpeas that had been soaked overnight and then boiled for a half-hour by themselves. In addition, I added a half cup of currants, but I might choose a more assertive dried fruit next time. I cut down the preserved lemon a bit, but still used most of a small lemon. The cooking time is very understated for the carrots and turnips--they take 50 to 60 minutes to get tender. Add the yams after cooking the other vegetables for about 15 minutes so the yams do not get too soft.

I think that this dish could be spectacular with one subtraction and several additions: 1. Subtract the recipe for preserved lemons - it resulted in an overly bitter taste which almost ruined the dish. Instead I would in the future recommend 1/2 cup of lemon juice plus the grated rind of one lemon - avoiding the bitter pith. 2. Add some dried fruits to the dish to round it out: dried prunes, golden raisins, apricots, even dates - all add a sweet note and a bright color to the dish.

This recipe took a lot more than 1 3/4 hours to prepare and was a huge disappointment. Since the ingredient list (which I had shopped from) didn't include the lemon for the preserved lemon, I used only lemon juice from the half I had left in the fridge. Wish I had read the reviews about adding flavor. This was flat. In terms of ROI of time and energy, this dish just wasn't a good use of mine.

Bummer! I had such high hopes for this recipe. I made it a day ahead to let the flavors meld, as other reviewers suggested. However, I found that despite all of the herbs and aromatic spices, it was kind of flat.

The crunchy chick peas were the best part of this recipe. The root vegetable tagine was very bland. It needed WAY more spice. I would make this again but up the spices a lot. I served this on quinoa pilaf instead of cous cous to make it gluten free and used left over preserved lemon for a salad dressing for arugula and pomegranate salad.

For the most part, I followed this recipe to a T (I don't usually), and it is AMAZING. Many thanks to the cooks who mentioned the recipe calls for slices from one lemon for the preserving. I used a whole, small lemon and the flavor was perfect. Deviations: Didn't have caraway seeds or sun-dried tomatoes so didn't add those. Used fresh mint instead of dried as that's what I had on hand. AND, I added a cinnamon stick to the pot, as well as a large handful of chopped prunes, and probably a cup of chopped almonds. The flavor is incredible, my house smells amazing, and I struggled to keep from eating all of the roasted chickpeas before eating. I agree with others that the flavor only improves with time. I can't wait for more tonight!

Yum, yum, yum. I made this over a bed of israeli coucous and it's fantastic.

So delicious. I made Quinoa instead of couscous. I enjoyed this plate very much. I added raisins to it at the table, and I think the sweet taste from he raisins completed the dish. I loved the crackling and popping sound the chic peas made when I poured the tangine over them. So crunchy, it was a good change from the normally soft cooked chic peas dish.

I made this recipe wiht a lot of changes and it was amazing. I did not put in the sweet potato, potato, or sundied tomatoes. Used chicken broth, a leek, and only one salted lemon. I added some fennel seeds to the spice mix and also just cooked chickpeas and added them into the stew as is. It ended up begin really fantastic. So thank you for the inspiration.

Might try it with the caveats from others, but where are the lemon slices, in Ingredient List? If using preserved lemon at all, I think it's better to purchase a jar of high quality preserved lemons. There are some excellent brands available.

Yummy! Roasted chickpeas are a home run. Since my husband is diabetic I substituted butternut squash for the sweet potato. I bet it is even better with it.

Solid, but it's a lot of work. I used 6 thin slices of lemon with the peel for the perserves and it was perfect. Will probably try this again to see if I can figure out a couple of shortcuts. Definitely recommend going with a flavored couscous for some added dimension.

Thoroughly enjoyed this dish. Although many steps well worth the effort. I used lemon juice, boiled down and lemon peel, rather than lemon preserves, and added them to taste. Also added some sugar, about 2 tablespoons. Really yummy dish and will definitely make it again!

I loved this dish and looked forward to making it again. The preserved lemons were confusing. They were not listed in the ingredient list, then directions for making did not list quantity. This recipe could be intimidating to a new cook, but is really just a series of steps, well worth it.

I made it exactly as printed in the magazine, but I should have read these reviews. Everything was fine until the preserved lemon came in. Others have said that their lemons were tart, but mine was painfully bitter. I had to add an incredible amount of salt and sugar just to make it edible. However, I do believe that adding a bit more of the spice mixture and cutting the lemon by at least half should make it worth trying again.

Delicious and hearty recipe. The spices gave it a wonderful depth. Don't skip the pickled lemon, it's worth it, though I used 1/2-3/4 of what was suggested in the recipe and found the tagine to be adequately tart. The cooking time was 15-20 mins longer than noted for me. I will definitely be making this again!

I cooked the dish a bit longer as the vegetables s eemed too crunchy at first. Then the dish didn't have enough juice. Over-all this was lackluster. I will try another recipe next time.

This was just OK. I will definitely try a different recipe next time.

A big thank you to the reviewers who came before me. I doubled the spices, added the lemon and lemon juice to taste, and simmered the chick peas with the tagine. It came out a beautiful, hearty dish for the first snap of cold air. I served mine with roasted sausages. It reminded me of a fabulous dinner I had one cold winter night in Paris at a little hole in the wall Algerian restaurant. I might suggest to anyone looking to cook this to add a stick of cinnamon to the pot.

I should have listened to the previous reviewer (A cook from Madison WI)! I found this recipe very sour. I would definitely cut down on the lemon as the lemon seems to take over the flavor of all of the other spices.

I would definitely cut down on the preserved lemon the dish had an overwhelming sourness to me. I used broth instead of water. I would recommend the broth and starting out with less lemon (and adding to taste) to anyone who wanted to try the recipe.



Comments:

  1. Nikokasa

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