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 lemon, 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.
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