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Marrakesh Carrots

Joy The Baker
  • minutes
  • Serves

INGREDIENTS

4 cups

Carrots

1/2 cup

Cilantro, fresh

1 1/2 cups

Garbanzo beans

4

Green onions

2

Limes, zest and juice of

7

Medjool dates, pitted and chopped

1/2 tsp

Black pepper, fresh cracked

1/4 tsp

Nutmeg, fresh grated

1/4 tsp

Red pepper flakes

1/2 tsp

Sea salt

1/2 tsp

Tumeric

3 tbsp

Olive oil

3/4 tsp

Cumin, ground

1/2 cup

Pistachios, roasted

1/2 cup

Feta cheese