Heirloom Carrots with Ras El Hanout
- 650g heirloom carrots (a mix of purple, yellow and white carrots)
- 2 garlic cloves
- 1 teaspoon ras el hanout (Moroccan spice mixture)
- 1 pinch ground pimento
- 30g currants
- 2 bay leaves
- 150ml cold water
- juice from 1 small lemon
- ½ bunch of flat-leaf parsley
- ½ bunch of coriander
- 30g pine nuts
- 2 tablespoons olive oil
Peel the carrots. Cut them in half lengthwise and cut each root into 4 diagonal pieces. Peel the garlic.
Heat 2 tablespoons of olive oil in a tagine and add the carrots, the whole garlic cloves, ras el hanout, pimento, currants, bay leaves and 150ml of water. Mix everything well, put the lid on the tagine and cook the carrots over very low heat for 50 minutes or until done.
Remove the garlic cloves from the tagine. Blend them until smooth in a mortar and mix with the lemon juice and 1 tablespoon of olive oil.
Chop the parsley and coriander finely.
Roast the pine nuts without oil in a frying pan over low heat, shaking them now and again to prevent over browning.
Add the parsley, coriander, roasted pine nuts and the garlic-lemon sauce to the cooked carrots. Stir gently to combine and serve.