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Categories:
ground cumin paprika ground cinnamon ground coriander ground cloves salt freshly ground pepper olive oil chickpeas light brown sugar carrots red onion lemon juice parsley
Viewed: 94 - Published at: 6 years agoIngredients
- 1/2 tsp. ground cumin
- 1/2 tsp. paprika
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground coriander
- 18 tsp. ground cloves
- 1/4 tsp. salt
- 18 tsp. freshly ground pepper
- 1 1/2 Tbs. olive oil
- 2 (20-oz.) cans canned chickpeas, drained and rinsed (3 cups)
- 1 Tbs. light brown sugar
- 2 medium carrots, grated (1 cup)
- 1/4 cup finely chopped red onion
- 2 Tbs. fresh lemon juice
- 1 Tbs. chopped fresh parsley
Method
- Make spice mixture: In small bowl, mix cumin, paprika, cinnamon, coriander, cloves, salt and pepper.
- In large skillet, heat oil over medium heat.
- Add spice mixture and cook, stirring constantly, 15 seconds.
- Stir in 3 tablespoons water.
- Cook briefly, stirring, then stir in chickpeas.
- Cover, reduce heat to medium-low and cook 2 minutes, stirring once.
- Stir in brown sugar, then carrots and onion.
- Cover and cook 1 minute more.
- Remove from heat and mix in lemon juice.
- Transfer chickpeas to serving bowl, sprinkle with parsley and serve warm.
