Tunisian Glazed Chickpea-And-Carrot Salad Recipe

Name: Tunisian Glazed Chickpea-And-Carrot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs carrots, about 8 medium; 2 tablespoons golden raisins; 2 tablespoons canola oil or 2 tablespoons peanut oil; 2 onions, sliced; ½ teaspoon hot red pepper flakes; ½ teaspoon caraway seed; ½ teaspoon paprika; ½ teaspoon ground cumin; ½ teaspoon salt; 19 ounces chickpeas, drained and rinsed; 1 pinch cayenne pepper or 1 pinch black pepper; 1 lemon

Servings: persons

1 12 lbs carrots, about 8 medium
2 tablespoons golden raisins
2 tablespoons canola oil or 2 tablespoons peanut oil
2 onions, sliced
½ teaspoon hot red pepper flakes
½ teaspoon caraway seed
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon salt
19 ounces chickpeas, drained and rinsed
1 pinch cayenne pepper or 1 pinch black pepper
1 lemon

1
Cut carrots lengthwise into quarters.
2
Then, slice crosswise 1/4 inch (0.5 cm) thick.
3
Place carrots in a saucepan and cover with water.
4
Bring to a boil, uncovered, over high heat.
5
Reduce heat to low and simmer until barely tender, from 3 to 5 minutes.
6
Reserving 1/2 cup (125 mL) of cooking liquid, drain carrots and set aside.
7
Meanwhile, cover raisins with hot tap water.
8
Let stand 10 minutes to plump, then drain.
9
Heat oil in a large frying pan set over medium heat.
10
Add onions and cook, stirring often, until softened and golden, about 10 minutes.
11
Add raisins, reserved carrot water, red pepper flakes, caraway seeds, paprika, cumin and salt.
12
Increase heat to medium-high and bring to a boil.
13
Add carrots and boil gently, uncovered, until liquid is reduced slightly, from 3 to 5 minutes.
14
Stir in chickpeas.
15
Sprinkle with cayenne, if you wish.
16
Stir until chickpeas are heated through, about 2 minutes.
17
Serve warm or at room temperature.
18
Squeeze lemon juice over top just before serving.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 12 lbs carrots, about 8 medium, 2 tablespoons golden raisins, 2 tablespoons canola oil or 2 tablespoons peanut oil, 2 onions, sliced, and more.

Yes, Tunisian Glazed Chickpea-And-Carrot Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tunisian Glazed Chickpea-And-Carrot Salad

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