Moroccan Carrots with Dates

A traditional Moroccan recipe (and method) for serving the dear old carrot, which often needs a flavour boost! Quite delicious and not too sweet with the addition of the dates. Either enjoy as a side vegetable or as a vegetarian dish with a dollop of fresh yoghurt! Nice…

20 minutes

30 mins + 1 hour resting

Stove cooking

Ingredients

1 kg large carrots

- peeled, topped and tailed
2 large garlic cloves

- whole
150 g dates

- stone removed
1 heaped tsp paprika
1 tsp ground cumin
½ tsp ground cinnamon
Pinch sea salt
Freshly ground black pepper
1 lemon

- juice
4 tbsp extra virgin olive oil
Garnish
Flat leaf parsely

- roughly chopped
Arabic flat bread

Instructions

Cook carrots:
01 Bring a large pan of salted water to the boil, then add the whole carrots and garlic cloves. Boil until tender (around 20 minutes, depending on the carrot size). Drain and discard the garlic.
Prepare dates and spices:
02 While the carrots are cooking, finely chop the dates. Next, beat together the spices, salt, lemon juice and oil.
Finish:
03 As soon as the carrots are cool enough to handle chop them crosswise into 2 cm chunks then pour the olive oil, spice and lemon mixture over them (it’s very important to dress the carrots while they’re still hot so they absorb the flavours).
04 Stir in the dates and leave the mixture to stand for 1 hour or so before serving, scattered with chopped parsley.