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Marrakesh Carrots

From The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share by Sara Forte
  • minutes
  • Serves 4

INGREDIENTS

4 cups

grated carrots

1 1/2 cups

cooked chickpeas, rinsed and drained

7

medjool dates, pitted and chopped

4

scallions, white and green parts, chopped

1/2 cup

coarsely chopped fresh cilantro

3 tbsp

olive oil

Zest and juice of 2 limes

3/4 tsp

ground cumin

1/4 tsp

freshly-grated nutmeg

1/2 tsp

turmeric

1/4 tsp

crushed red pepper flakes

1/2 tsp

sea salt

1/2 tsp

freshly-cracked black pepper

1/2 cup

shelled roasted pistachios, coarsely chopped

1 cup

crumbled feta cheese