Posted by flowerlady6 z10 Fl on Mon, Apr 28, 08 at 15:53
Tunisian Glazed Chickpea/Carrot Salad
1 1/2 lbs. carrots, about 8 medium
2 tbs. raisins
3 tbs. canola or peanut oil
2 onions, sliced
1/2 tsp. hot red pepper flakes
1/2 tsp. caraway seeds
1/2 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. salt
19 oz. can chickpeas, drained and rinsed
1. Cut carrots lengthwise into quarters. Then, slice corsswise 1/4 inch 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 3-5 minutes. Reserving 1/2 c. of the 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 3-5 minutes.
3. Stir in chickpeas. Stir until heated through about 2 minutes. Serve warm or at room temperature.
Delicious!
I don't remember where I got this recipe online.
