INGREDIENTS
1/4 cup
extra virgin olive oil
1 tsp
lemon zest and 3 tablespoons lemon juice, from one large lemon
1/4 cup
freshly squeezed orange juice, from one large orange
1 1/2 tbsp
honey
3/4 tsp
salt
1 tsp
ground cumin
1/2 tsp
ground ginger
1/2 tsp
ground cinnamon
1/4 tsp
ground coriander
1/4 tsp
ground allspice
1/4 tsp
cayenne pepper
1 lb
carrots, peeled and coarsely grated
1/3 cup
currants
1/2 cup
slivered almonds, toasted (see note below)
1/2 cup
chopped fresh mint or cilantro (or a combination), plus more for serving
1 15 ounce can
chickpeas, rinsed and drained
2 tbsp
finely minced shallots, from one large shallot
1
garlic clove, minced