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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
  • 25 minutes
  • Serves 4

INGREDIENTS

4 cups

Carrots

1 1/2 cups

Chickpeas, cooked

1/2 cup

Cilantro, fresh

2

Limes, Zest and juice of

7

Medjool dates, pitted and chopped

4

Scallions

1/2 tsp

Black pepper, freshly-cracked

1/4 tsp

Nutmeg

1/4 tsp

Red pepper flakes

1/2 tsp

Sea salt

1/2 tsp

Turmeric

3 tbsp

Olive oil

3/4 tsp

Cumin, ground

1/2 cup

Pistachios, roasted

1/2 cup

Feta cheese