"It's Maaaaa-gic!" Moroccan Carrots

By • March 2, 2011 • 20 Comments

807 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Never have been one to leave well enough alone (see: 'What's Up Doc' Carrot Vichyssoise), here's another recipe inspired by my favorite Looney Tunes character, who was fond of saying: "Carrot are divine! You get a dozen for a dime! It's maaaaa-gic!"
(Bugs Bunny graphic courtesy Warner Bros. Entertainment)
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
  1. Cook the carrots in a small amount of salted water until tender, about 5-7 minutes (more if you cut them bigger).
  2. Meanwhile, heat the oil in a medium saucepan and add the spices and garlic; cook, stirring, over medium-low heat, until the kitchen starts to smell like Rabat or Marrakesh.
  3. Drain the carrots and stir into the spices along with the tomatoes, the chickpeas, and the honey. Simmer about 15 minutes, adding water if needed; stir in the cilantro, and serve alongside your favorite grain (farro, quinoa, brown rice, etc.)
Jump to Comments (20)

Tags: gluten-free, Vegetarian

Comments (20) Questions (1)

Default-small
Default-small
Default-small

24 days ago Helen Morrissey

Aleppo pepper - a.k.a. "magic spice"

Dsc00731

9 months ago saragrad

I just made this, had a taste and was blown away by the flavour. Admittedly, I was a little sceptical about adding honey as I don't usually like sweeteners in savoury dishes but I trusted the reviewers and was glad I did. This is a really delicious recipe for carrots and the best thing is that it can be a meal in itself.

184532_10151460152542404_875532547_n

12 months ago Melissa Roels

I can't tell you how many times I've made this recipe. It really is magic.

462478_10201007846576410_474557637_o

about 1 year ago LeeLeeBee

I found that the recipe needed a touch of acid, so I added about two teaspoons of pomegranate molasses (and omitted the honey).

Default-small

about 1 year ago anne

I am curious, why is the photo (which is beautiful btw) large carrot pieces, but the recipe says to chop into small dice or cubes? These discrepancies make me a bit nuts. Thx.

Default-small

over 1 year ago kgindermaur

Really, really great recipe! All the spices make the dish very complex and filling. Great standby, thanks!

Default-small

over 1 year ago LizCo77

Delicious! I might leave out the sweetener next time to suite my taste, but this will definitely be added to my dinner/lunch on the go repertoire. Very satisfying, and very flavorful.

Img_7818

over 1 year ago EmilyC

Made these tonight and loved them! My husband commented about 5 times how much he liked them, and they were a hit with my kids too. Going into the rotation!

Default-small

over 1 year ago kgindermaur

This is an incredible vegetable dish! So savory and flavorful. I followed the recipe exactly and served with basmati rice and a paprika-seasoned pork chop. Delicious!

Stringio

over 1 year ago Sarah Lundin-Erickson

Delicious! I didn't change a thing to the recipe either.

Youandme_backpacking

almost 2 years ago csquaredinoc

So I thought I was making this to go with lamb merguez sausage, but my boyfriend surprised me with fillet mignon tonight. I only added a half teaspoon of each spice, I substituted fresh dill from our garden for the caraway seed, and I skipped the chickpeas (we'll get plenty of protein in the main dish). I paired it with a basic couscous. Hopefully it will all still go well together! *crosses fingers*

Default-small

over 1 year ago carswell

Mmmm. I have some merguez sausage in the freezer - sounds like a great combination with this salad.

Default-small

about 2 years ago Deborah Campbell

Love this!!! I used purple and golden carrots from the farmers market as well as orange and fresh heirloom tomatoes. Yumm. The color was great.
I'm making it for Thanksgiving dinner...to give tradition a twist

Default-small

about 2 years ago Amandadp

This is great and I love how simple it is. I will certainly make it again.

_mg_0362

over 3 years ago Jestei

these are great. doubled them for a dinner party.

Me

over 3 years ago wssmom

I amo so glad you enjoyed them!

Img_0733

over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Sounds great--you should tag it vegetarian.

Me

over 3 years ago wssmom

Thanks for the suggestion! (I can never figure out what to say except things like, yummy!)

Lobster_001

over 3 years ago nannydeb

It does sound like magic! Sounds delicious!

Me

over 3 years ago wssmom

It really is!