Ingredients:
1 tablespoon extra virgin olive oil
4 cloves garlic, minced
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
1 cup water
3 tablespoons lemon juice
1/8 teaspoon salt, to taste
3 cups sliced carrots ( 4 medium-large)
1 lemons, zest of
1/4 cup chopped parsley
Directions:
Heat oil in large non-stick skillet over medium heat.
Add garlic, paprika, cumin and coriander, cook, stirring, until fragrant but not browned, about 20 seconds.
Add water, lemon juice and salt.
Bring to a simmer.
Reduce heat to low and simmer until somewhat syrupy, 10-15 minutes or so, stirring often.
Add carrots, cover and cook until just tender and the liquid is syrupy, another 3 to 5 minutes.
Stir in parsley and lemon zest.
Serve hot or at room temperature.
Servings: 6
Time preparation: 5 min.
Time total: 25 min.