Tunisian Carrots And Chickpea Salad
Created by dienia b on June 27, 2024
- Servings: 4
- Prep Time: 9m
- Cook Time: 30m
- Recipe #43037
Ingredients
- 1 tablespoon oil
- 1 cup onions, sliced
- 1/8 teaspoon hot red pepper flakes
- 1/2 teaspoon caraway seed
- 1/2 teaspoon paprika
- 1/8 teaspoon ground cumin
- 1/2 teaspoon salt
- 15 ounces chickpeas, drained, rinsed (1 can)
- 15 ounces sliced carrots, undrained (1 can)
- 1/8 cup golden raisins
- 1/8 teaspoon lemon pepper
- 1 tablespoon lemon juice
- 1 lemon, wedged
- 1 tablespoon fresh cilantro, minced
How to Make
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Step 1: Heat oil in a large frying pan set over medium heat.
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Step 2: Add onions and cook, stirring often, until softened and golden, about 10 minutes.
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Step 3: Add raisins, carrots (undrained), red pepper flakes, lemon pepper, caraway seeds, paprika, cumin and salt.
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Step 4: Increase heat to medium-high and bring to a boil. boil gently, uncovered, until liquid is reduced slightly, from 3 to 5 minutes.
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Step 5: Stir in chickpeas.
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Step 6: Sprinkle with cayenne, if you wish.
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Step 7: Stir until chickpeas are heated through, about 2 minutes.
How to Make
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Step 8: Season to taste.
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Step 9: Serve warm or at room temperature.
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Step 10: Add lemon juice over top just before serving.
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Step 11: Garnish with cilantro and lemon wedges.