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Sunday, September 18, 2011

Spiced carrot and chickpeas


Middle of last week I suddenly started craving some kind of Moroccan-type sweet and savoury spiced stew type thing.  I knew exactly what I wanted to taste.  I had some carrots left over from the carrot jam that seemed just right, and I trawled the internet for a recipe that sounded like what I wanted.  I decided that this one came closest.  And I happened to have almost all the ingredients...

1 onion, chopped
4 cloves garlic, finely chopped
3 tablespoons olive oil
1 1/4 tsp salt, or to taste
1 tsp ground ginger
1 tsp turmeric
3/4 tsp cinnamon
1/2 tsp black pepper
1/4 tsp cayenne pepper
1/8 tsp Ras el Hanout, or more to taste (optional; see below for recipe)
2 or 3 tbsp chopped parsley or coriander
4 or 5 carrots, peeled and sliced diagonally into ~1cm thick pieces
1 cup water
1 1/2 to 2 cups cooked chickpeas
2 to 3 tsp honey
1/4 cup golden raisins (optional)

(try also adding – 1-2 tbsp rosewater, 1 -2 tsp cumin seeds, currants instead of golden raisins)

In a large frying pan with a lid, heat the olive oil and then cook the onions and garlic over low heat for several minutes.

Add the spices, parsley or coriander, the carrots and the water. Cover and simmer over medium-low heat until the carrots are cooked to desired tenderness. This will probably take 20-25 minutes.

When the carrots are cooked, add the honey, chickpeas and raisins. Continue cooking until the chickpeas are heated through and the sauce is reduced and thick. Taste, adjust seasoning if desired, and serve.


Ras el hanout 

2 tsp ground ginger
2 tsp ground cardamom
2 tsp ground mace
1 tsp cinnamon
1 tsp ground allspice
1 tsp ground coriander seeds
1 tsp ground nutmeg
1 tsp turmeric
1/2 tsp ground black pepper
1/2 tsp ground white pepper
1/2 tsp ground cayenne pepper
1/2 tsp ground anise seeds (wasn't sure if this meant fennel seed or star anise - used star anise)
1/4 tsp ground cloves

Grind and mix all the above spices.  I made a half quantity, which 1/4 filled a small spice jar.  I didn't have mace so added a little extra ginger, and also didn't have white pepper so added a little extra black pepper.


This was so good.  It ticks all the boxes of sweet, spicy and savoury that make for something I'm going to love, and was pretty much exactly what I had in mind.  Might want to reduce the pepper a little next time - a tiny bit less heat might let the other flavours shine through more.  I made more of the red lentil mush I made the other day at the same time, and realised they have similar flavour patterns going on - different spices and pulses and so forth, but lots in common too.  Both are really really good.   Might need to think of more things to use ras el hanout for now I have a jar of it.
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