Daily Recipe: Moroccan Carrot and Chickpea Salad
I suppose you could say we’re smitten with carrots. They’re a crop we’ve come to rely on in winter, and we’re so happy when Johnson’s Backyard Garden shows up with another box of these beauties. Right now, our rainbow carrots are on sale for $2.62 a bunch, come grab a few and get cooking.
We already blew through most of the fun carrot facts in our last post, but it turns out there is a lot to learn about the carrot. Did you know that carrots have the highest content of vitamin A of all the vegetables? Perhaps this is why they were first grown medicinally, and not for food.
Rumor has it that Anglo-Saxons included carrots in their medicinal tonics that they created to ward off the devil and insanity.
Carrots have such a rich history.
Even if you don’t believe that they can keep insanity at bay, their nutritional value is inspiring. Not only do they contain vitamin A, research has shown that people who consumed two carrots a day were able to lower their cholesterol levels by about 20 percent. And if you’re in need of a mid-afternoon energy boost, three carrots will give you enough energy to walk three miles. A carrot per mile, that’s not too shabby.
Like we said, we can’t get enough of this vegetable. Our recipe today showcases the carrot with a pairing of chickpeas and Moroccan style spices. This is a perfect salad if you’re headed to a potluck, and has ingredients that can be found almost all year-long.
Moroccan Carrot and Chickpea Salad
From: 101 Cookbooks
- 1 Tbsp cumin seeds
- 1/3 cup olive oil
- 2 Tbsp fresh lemon juice
- 1 Tbsp honey
- 1/2 tsp sea salt
- 1/8 cayenne pepper
- 10 oz carrots, shredded
- 2 cups cooked chickpeas
- 2/3 cup dried plums
- 1/3 cup parsley
- 1/4 cup toasted almonds
- Chevre cheese (optional for garnish)
You’ll need to make the chickpeas first. First thing you’ll have to do is soak them overnight, about 12 hours. A teaspoon of baking soda will help aid the soaking process. After soaking, drain and transfer to a large cooking pot. Cover with water and bring to a boil. Cover and allow to simmer for approximately one hour. Drain and allow to cool for 15 minutes.
To make the dressing, first toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or two. Let cool, and grind to a powder with a mortar and pestle.
In a bowl or far, whisk together the olive oil, lemon juice, ground cumin, salt and cayenne pepper. Set aside.
In a medium bowl, combine the carrots, chickpeas, dried plums, parsley and almond. Gently toss until everything is evenly coated. Serve immediately, or cover and refrigerate until ready to serve. If you want to add the chevre, do right before serving.