Algerian Carrots

Ingredients

• 1 1/2 cupwater, for steaming
• 2 lbcarrots, sliced
• 5 tbspolive oil
• 1 tspsalt
• 1/2 tspblack pepper
• 1/2 tspground cinnamon
• 1/2 tspground cumin
• 3 clovegarlic, crushed
• 1/2 tspthyme
• 1bay leaf
• 1 tsplemon juice

Method

1. 1

   Place a steamer insert into a saucepan and fill with 1½ cups water, just below the bottom of the steamer. Bring to a boil over high heat. Add the sliced carrots, reduce heat to medium, cover, and steam until tender but not mushy, 4–6 minutes depending on thickness. Reserve ½ cup of the cooking liquid.

2. 2

   Heat the olive oil in a skillet over medium heat, then reduce to low. Stir in the salt, pepper, cinnamon, cumin, garlic, and thyme. Cook, stirring frequently, until fragrant, about 10 minutes.

3. 3

   Add the reserved cooking liquid and the bay leaf. Cover and simmer for 20 minutes.

4. 4

   Stir in the carrots, tossing well to coat with the spice mixture, and cook until heated through, 2–3 minutes. Sprinkle with lemon juice, remove the bay leaf, and serve.