Eggplant Chickpea Stew and Spiced Carrot Salad

We’ve posted this stew on the blog before with a link to the original recipe.  It’s so easy and so good!  It’s even good at room temperature.  Yum yum yum.  
The carrot salad is really lovely as well.  The carrots are boiled until delicately tender and ready to absorb the flavours of the marinade.  
Serve everything with a squirt of lemon and you’re ready to eat!
—-

Khizou Harra (Spiced Carrot Salad)

About 1 lb. of carrots, peeled and cut into large-ish sticks

1 tsp paprika
1 tsp ground cumin
chopped parsley
1 tbsp lemon juice
2 tbsp olive oil
salt to taste

Boil carrots in salted water for 5-8 minutes or until just tender. Drain well.
Toss carrots with remaining ingredients and let sit for 2 hours to develop flavors. Adjust seasoning with salt as needed.
Serve at room temperature.

– Crystal

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