Weeknights with Jenny

Moroccan Carrots

By • October 15, 2012 • 13 Comments

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Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Moroccan Carrots

Bugs Bunny episodes provide many of the punch lines for the dialogue of my family’s domestic life. 

If someone is telling a story and we get confused as to whom said person is talking about, they have "pronoun trouble." Good and bad hair days cause us to conjure the monster beauty shop -- “My stars, if an interesting monster can’t have an interesting hairdo then I don’t know what things are coning to!” General failures to follow through with commitments might be met with, “I paid my four bits to see the high’s divin’ act, and I’m a-gonna see the high diving act -- and that high divin’ acts gonna be you.” (Yes, we seem to have condensed the line along life’s highway, as happens to so many of Hollywood’s best lines.)

But our favorite, which we trot out at will conjures carrots: “Could you direct me to the shortest route to the Coachella valley and the big carrot festival therein?” Maybe it’s the California reference, maybe we love it because it’s simply funny or maybe it’s because my husband can’t get enough of carrots. 

I hope the carrots are looking good wherever you live this year; in Washington it has been hit or miss so far, but I know at some point I will be making "It's Maaaaa-gic!" Moroccan Carrots which is also inspired by the Bugs. This recipe is so delicious and simple, even worthy of a casual dinner party, that I can’t believe I haven’t written about it before. (However, I greet each day with reoccurring amazement that I am the only person in this house apparently blessed with capability to do a load of laundry, so I guess shock is relative.)

What you are doing is cutting, simmering, adding some more stuff and simmering some more. You can’t really overcook this if you keep your heat low and it is great for making a bit ahead as it is lovely at room temperature. I have doubled this often for guests. 

You will see that wssmom wants you to use “skinny carrots” but the real key is to use nice delicious carrots of any size, cut into uniform pieces. Please watch your spices and garlic carefully as you heat them -- burning will ruin the dish. When you combine said spices, slightly cooked carrots and tomatoes and chickpeas all together, you will need a bit of water (or if you prefer, stock) to keep it all together, but not much. Be sure to keep that heat low so if you leave it on a bit too long, no harm, no foul. If someone gets underfoot while you’re finishing this dish, just channel Bugs: 

“Stop steaming up my tail!”

 

"It's Maaaaa-gic!" Moroccan Carrots by wssmom

Serves 4

1 pound skinny carrots, scraped and cut into little cubes
1 teaspoon olive oil
1 teaspoon each: cinnamon, nutmeg, cumin, paprika (or aleppo pepper, thanks for the introduction, Sagegreen!), and caraway seeds 
1/2 teaspoon ground ginger
couple cloves of garlic, smashed
1 14.5 ounce can chickpeas, drained well
1 14.5 ounce can chopped tomatoes, juice and all
1 tablespoon honey or other sweetener
water, if needed
1/4 cup chopped cilantro

See the full recipe (and save it and print it) here.

Photo by James Ransom

Jump to Comments (13)

Tags: Jenny's in the Kitchen, carrots, side dishes, bugs bunny, everyday cooking

Comments (13)

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almost 2 years ago Arrxx

Question. The recipe says to cut the carrots "into little cubes" but in the photo the carrots look like big chunks. Any reason for the difference? Does it make a difference? Can you use medium carrots and cut them into little cubes?

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almost 2 years ago TXExpatInBKK


All ingredients I can buy in the grocery store here! Thanks Jenny. And thanks for making me laugh out loud at my desk this morning with your laundry comment. :-)

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almost 2 years ago Jestei

I live to serve :)

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almost 2 years ago Waverly

Great post, Jenny! I have made wssmom's carrots too. They were a big hit here receiving a unanimous thumbs up from the whole family. (Despite how much I cook, this is very rare, especially in the vegetable genre). Great post; great recipe.

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almost 2 years ago Jestei

so glad you like them too!

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almost 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

How wonderful, so glad to see this recipe featured (congrats wssmom) not a lover of cooked carrots but I think this could make me a convert.

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almost 2 years ago Jestei

or save them for a party

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almost 2 years ago MyNameOnFood

I know the flavors are different, but would smoked paprika work as a substitute or would it just overpower everything else?

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almost 2 years ago Jestei

i have done that it is great

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almost 2 years ago MyNameOnFood

I know the flavors are different, but would smoked paprika work as a substitute or would it just overpower everything else?

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almost 2 years ago Jestei

it would be great!

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almost 2 years ago Bevi

Great! Now I know how to prepare those skinny carrots I bought at the farmers market!

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almost 2 years ago Jestei

yeah!