As a teenager I used to live in Morocco. Since then I’ve loved the beautiful intense coloured and flavoured food from the north African country. They use heaps and heaps of spices and herbs without being as hot as Indian food might be. Unfortunately I don’t cook Moroccan food often enough but I may try to get better concerning that matter.
Living in Southern California we have the chance of getting a lot of beautiful veggies all over the year. We are subscribed to a weekly organic veggie box. Since we love juicing at home on a daily basis I recently ordered 25 lb of carrots. This was quite a bit! I decided therefore to make a Moroccan inspired carrot dip which I found via Pinterest.
What you’ll need in your shopping cart:
3 tablespoons extra-virgin olive oil
2 pounds carrots (about 12), peeled and sliced ¼ inch thick
2 garlic cloves, minced
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
3/4 teaspoon ground ginger
1/8 teaspoon chili powder
1/8 teaspoon ground cinnamon
1/3 cup water
1 tablespoon white wine vinegar
1 tablespoon minced fresh cilantro
1. First cut the carrots in small pieces.
2. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat until shimmering. Add the carrots and 1/2 teaspoon salt and cook until they begin to soften, 5 to 7 minutes. In the meantime mix your spices and the cinnamon together.
3. Stir in the garlic, coriander, cumin, ginger, chili powder and cinnamon and cook until fragrant, about 30 seconds. Add the water and bring to a simmer. Cover, reduce the heat to low, and cook, stirring occasionally, until the carrots are tender, 15 to 20 minutes.
4. Off the heat, mash the carrots with a potato masher, leaving a few coarse pieces for texture. Alternatively use a kitchen processor and you’ll have more of a smoother dip which I do prefer. Stir in the remaining 2 tablespoons oil and vinegar. Transfer to a bowl, cover, and refrigerate until the dip is chilled, about 30 minutes. Season with salt and pepper to taste and sprinkle with the cilantro before serving. The dip can be refrigerated in an airtight container for up to 2 days. Season with additional vinegar, salt and pepper to taste and sprinkle with the cilantro before serving.
Pita bread would be the most fitting bread, however I just baked a fresh white bread loaf and it does work fairly well too!
Enjoy and I promise I’ll make more Moroccan recipes this year!