"It's Maaaaa-gic!" Moroccan Carrots

By • March 2, 2011 • 24 Comments

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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 (24)

Tags: gluten-free, Vegetarian

Comments (24) Questions (1)

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14 days ago OdaO

Both tempting and intriguing, but 1 tsp of cinnamon, really?

Food52

24 days ago Manhattan Tart

Very tasty! I chunked the carrots into slightly larger pieces and roasted them then added them into the pan w/ all of the reduced sauce ingredients. Per LeeLeeBee's suggestion, I used a few tsp. of Pomegranate molasses. Went easy on the nutmeg (maybe 1/4 tsp. of freshly ground) and did half smoked paprika/half Hungarian. This was tasty, fragrant and colorful; we loved it!

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about 1 month ago keg72

I just made this and thought it was delicious! For those like me who often need/want to make things ahead, I just wanted to comment that I made the dish in the morning and then refrigerated it all day. I then reheated it on the stove over a low flame with the addition of a little water, and it was perfect! In fact, I think the flavors further developed as it sat. Thanks for a great recipe!

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2 months ago Susan Gockeler

Thank you for sharing this recipe. It sounded intriguing (I do like flavorful foods, vegetarian entrees, and sweet/savory combinations) so I did not make any alterations. I found this recipe a bit off though. Not bad, just off. I suspect it was the nutmeg and may try again without it. Thanks again.

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4 months ago Helen Morrissey

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

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about 1 year 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.

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about 1 year ago Melissa Roels

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

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over 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).

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over 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.

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over 1 year ago kgindermaur

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

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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.

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almost 2 years 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!

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almost 2 years 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

about 2 years ago Sarah Lundin-Erickson

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

Youandme_backpacking

about 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*

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over 1 year ago carswell

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

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over 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

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over 2 years ago Amandadp

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

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almost 4 years ago Jestei

these are great. doubled them for a dinner party.

Me

almost 4 years ago wssmom

I amo so glad you enjoyed them!

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Sounds great--you should tag it vegetarian.

Me

almost 4 years ago wssmom

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

Lobster_001

almost 4 years ago nannydeb

It does sound like magic! Sounds delicious!

Me

almost 4 years ago wssmom

It really is!