Algerian Carrots

Name: Algerian Carrots
Yield: 4 servings
Cuisine: Algerian
Ingredients: 1 1/2 cup Water; 2 Lbs Carrots; 5 tablespoons Olive Oil; 1 tsp Salt; 1/2 teaspoon Black Pepper; 1/2 teaspoon Ground Cinnamon; 1/2 teaspoon Ground Cumin; 3 Cloves Crushed Garlic; 1/2 teaspoon Thyme; 1 Bay Leaf; 1 tsp Lemon Juice

total: 0 min
effort: Easy
serves: 4
ratings: New

Cook along Get the ingredients

Ingredients come from PikaFresh, portioned for your table.

Ways to have it tonight

Cook it, or let someone else do it.

Same dish, your evening. Sign in and Pika shows what reaches your street tonight; you choose.

Cook it yourselfCook-along, step by step

Hands-free steps, timers and a voice that waits for you.

Start cooking

Pika’s pick

Ingredients to your doorEverything, measured

The ingredients from PikaFresh, portioned for 4. You keep what’s already in your pantry.

Build my basket

From a neighbour or a chefHome cooked or PikaChef

When a verified home cook has it in the pot near you, or a chef can cook it at yours, it shows here.

See home cooked

Ingredients

Serves 4

Water1.5 cups
Carrots2 lb
Olive Oil5 tbsp
Salt1 tsp
Black Pepper½ tsp
Ground Cinnamon½ tsp
Ground Cumin½ tsp
Garlic3 cloves
Thyme½ tsp
Bay Leaf1
Lemon Juice1 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

3 steps · 0 min

1
Place a steamer insert into a saucepan, and fill with 1 1/2 cups of water, or just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sliced carrots, reduce the heat to medium, and cover the pan again. Steam until tender but not mushy, 4 to 6 minutes depending on the thickness of the slices. Reserve 1/2 cup of the cooking liquid.
2
Heat the olive oil in a skillet over medium heat. Reduce the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic, and thyme. Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes. Add the 1/2 cup reserved cooking liquid and the bay leaf, cover, and simmer for 20 minutes.
3
Stir in the carrots, tossing well to coat with the spice mixture, and cook until heated through, about 2 to 3 minutes. Sprinkle with lemon juice and remove the bay leaf before serving.