The trinity of North African seasonings, cumin, coriander and paprika, lends exotic appeal to this simple carrot preparation.
tablespoon extra-virgin olive oil
4 cloves garlic, minced
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
3 cups sliced carrots, (4 medium-large)
1 cup water
3 tablespoons lemon juice
⅛ teaspoon salt, or to taste¼ cup chopped fresh parsley
Heat oil in a large non-stick skillet over medium heat. Add garlic, paprika, cumin and coriander; cook, stirring, until fragrant but not browned, about 20 seconds. Add carrots, water, lemon juice and salt; bring to a simmer. Reduce heat to low, cover and cook until almost tender, 5 to 7 minutes. Uncover and simmer, stirring often, until the carrots are just tender and the liquid is syrupy, 2 to 4 minutes. Stir in parsley. Serve hot or at room temperature.