Warm Moroccan Carrot & Chickpea Salad
As the leaves turn beautiful shades of orange and gold and slowly drop, almost in slow motion from the trees, it brings with it crisp mornings and a reminder that the “C” season is soon upon us (it is far to early for me to contemplate this yet!)
Although I love that autumn calls for long walks with nature (always a joy), part of me still hankers after the glorious warmth and light nights of summer. To me, this warm salad means hanging on to that thought, yet it appreciates seasonal veg and the many shades of autumn.
I make no claim that this is a traditional Moroccan dish, but used elements of Moroccan flavours to bring warmth and zingy flavours that just explode on the tongue.
I hope you enjoy this as much as I do.
Jo x
WARM MOROCCAN CARROT & CHICKPEA SALAD
Ingredients
Warm Salad
- 500 g baby carrots halved lengthways or use standard carrots cut half lengthways then into 2.5cm sticks
- 1 red onion cut into wedges
- 1 lemon cut into wedges
- 400 g can of chickpeas drained
Dressing
- 2 tbsp olive/rapeseed oil
- 1 tsp smoked paprika
- 2 tsp ground cumin
- 1 garlic clove crushed
- 1/2 tsp ground cinnamon optional
- pinch salt & pepper
Optional
- 25 g slivered almonds
- baby lettuce leaves such as spinach to serve
Instructions
- Oven, 180c
- Prepare and chop the carrots, onion and lemon then add to a large mixing bowl, along with the chickpeas.
- Mix the dressing ingredients together then pour over the carrot mix, stirring well to coat.
- Grease a large baking tray and pour all of the carrot mixture on to this and spread out.
- Bake for 25 - 30 mins, remove from the oven and sprinkle over the slivered almonds if using. Leave to cool slightly on the tray.
- Place the salad leaves in a serving bowl/plate and tip the cooked carrot mix over the top.
- This salad is best served warm but just as delicious cold the next day. It can be kept in the refrigerator for up to 4 days in an airtight container.
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Nutritional Benefits:
Carrots are full of alpha and beta carotenes (antioxidants which help prevent heart disease, reduce the risk of certain cancers, lower the risk of infections and mop up free radicals; unstable molecules produced by the body in response to the environment, stress etc. which can cause harm to the body and cell malformation). Beta carotene is converted by the body into vitamin A; essential for growth, boosting immunity and healthy eyesight. As vitamin A is a fat soluble vitamin, cooking with a little oil helps the body to absorb more of this nutrient.
Chickpeas are full of fibre (essential for good digestive health and may help to lower blood cholesterol), protein (helps in cell repair) folate, potassium and magnesium (helps to regulate blood pressure, energy production, blood sugar balance and mood disorders) and protective plant chemicals which may help prevent certain cancers.
