Moroccan Carrots

Ingredients

• 1 lb carrots, peeled and cut into chunks
• 1 tsp olive oil
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp cumin
• 1 tsp paprika (or aleppo pepper)
• 1/2 tsp caraway seeds
• 1/2 tsp ground ginger
• 3 cloves of garlic, smashed
• 1 14.5 oz can chickpeas, drained
• 1 14.5 oz can chopped tomatoes, juice and all
• 1 Tbl honey
• 1/4 cup chopped cilantro

Directions

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.)