Berbercarrots Recipes
BERBER CARROTS
Make and share this Berber Carrots recipe from Food.com.
Provided by AZPARZYCH
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat a dry frying pan until hot, add the coriander and caraway seeds and cook for 1 minute, shaking the pan from time to time, until fragrant.
- Transfer the spices to a plate and allow to cool then crush to a powder using a mortar and pestle.
- Heat the oil in the frying pan, add the carrots and sauté gently for about 10 minutes, turning occasionally, until lightly browned all over.
- Add the ground spices and cook, stirring for 1-2 minutes.
- Add the vinegar and salt and continue to cook for a further 5 minutes, stirring from time to time , until the carrots are tender. Serve hot or at room temperature.
BERBER SPICE ROASTED CHICKPEAS
Local source. I used and recommend this spice mix recipe: Recipe #454642 Canned/Tinned garbanzo beans can replace dried but it's best to use organic and *rinse well* to remove the excess salt!
Provided by COOKGIRl
Categories Beans
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- If using Dried Chickpeas: Put rinsed chickpeas in a medium saucepan and cover with water. Let sit overnight or at least eight hours. (Note: I use a crock pot to cook the beans overnight.).
- Drain, rinse and add water to cover by 2 inches. Add salt. Bring to a boil, then reduce heat to a good simmer and allow to cook for about 45 minutes or until tender. They should be cooked through but not mushy.
- Drain well and lay on a baking sheet or a kitchen towel to dry.
- Canned Chickpeas: Rinse well and set aside to dry.
- Preheat oven to 375 degrees.
- Line a rimmed baking sheet with parchment paper.
- Place chickpeas on the baking sheet and drizzle with oil and the berber spice mix. Shake pan to roll chickpeas to distribute the oil and spices. The beans should be all in an even single layer.
- Bake for about 30 minutes, shaking pan every 10 minutes or so to move the chickpeas around. When done, the garbanzo beans should be slightly crunchy on the outside but still soft inside.
Nutrition Facts : Calories 887.1, Fat 30.1, SaturatedFat 3.7, Sodium 1598.7, Carbohydrate 121.3, Fiber 34.8, Sugar 21.4, Protein 38.6
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