These Moroccan spiced carrots with chickpeas and raisins are EVERYTHING, and I owe it all to the tiny dictator.
♫”The time was six o’clock on the Swatch watch. No time to chill, got a date, can’t be late. Hey, the girl is gonna do me.” ♫
I better start over, this time with a little less Bell Biv DeVoe.
It was Tuesday, a few weeks back. Ave. my fourteen month old, had just woken up from her afternoon nap, and we were happily playing ‘knock it down’ when she started showing hunger signs, also known as high pitched whining and incessantly signing ‘more’ over and over again. Translation: give me food now, please. Chances are she didn’t actually say please, but for the sake of civility, let’s pretend.
Off to the kitchen we went. I hiked her into the highchair (not literally thank goodness), strapped on a bib and poured out a plethora of black beans, her favorite. While she was popping them faster than a candy junkie consumes M&M’s, I scanned the fridge for a vegetable option. After a quick perusal, carrots were the clear winner and the only produce on hand, except a speedy consult with the Google gods reveal they take damn near forever to roast.
Um, momma ain’t got time for all that, so I improvised.
I chopped them up small, tossed them in a skillet with loads of olive oil and some sassy spices, and hoped for the best.
Baby oh baby. Not only was I pleasantly surprised, I was secretly hoping Ave wouldn’t eat them, mostly so I could. Alas, she scarfed them down, so you see I simply had to make them again.
The second time around, I threw in some chickpeas and raisins to up their oomph factor. I also sprinkled in some cayenne pepper, more garlic, paprika and parsley which makes these carrots sassy, savory and 100% satisfying.
And unlike Ave, I’ve decided to share, with all of you.
- 3 Tbsp. Extra Virgin Olive Oil
- 1 clove Garlic, chopped
- 2 cups Carrots, sliced 1/4 inch thick
- 2 Tbsp. Water
- 1 tsp. Paprika
- 2 tsp. Parsley, dried
- 1/4 tsp. Salt
- 1 tsp. Pepper
- 1/8 tsp. Cayenne Pepper* (optional)
- 1/2 cup Chickpeas
- 1/4 Raisins
- 1/2 tsp. Lemon Juice
- Heat oil in medium sized skilled over medium high heat. Once the oil is hot, add garlic and cook for 30 seconds.
- Add diced carrots, water, and all seasonings from the paprika through to the pepper. Cook for eight minutes or until carrots are starting to get tender. Add garbanzo beans and cook for an additional five minutes.
- Once carrots are cooked through and easily able to be pierced with a fork, remove from heat. Stir in the raisins, sprinkle with lemon juice and serve warm.
- *If you're not a fan of spicy food, skip the cayenne pepper.
How does your kid feel about vegetables? What’s your favorite Moroccan dish?