We love carrots. It’s one of the in between snacks and even Oskar is also a big fan. In the following recipe carrots steal the show.
Clean 1 kg of young carrots. Cut them lengthwise in 4. Spread in a tajine. Mix with 4 chopped garlic cloves, 1 chopped onion, 2 teaspoons of cumin powder, 1/2 teaspoon of coriander powder, 1 teaspoon of turmeric, 1 table spoon of honey and a good drizzle of olive oil. Bake in the oven at 180° ( without lid) for 20 minutes. Stir halfway.
Prepare 500 ml of vegetable stock ( good quality powder). Add 1 can of drained chickpeas to the tajine. Mix. Pour the vegetable stock in the tajine. Cover. Put back in the oven. Bake for 30 minutes ( until carrots are almost tender).
Mix 200 grams of low fat Greek yogurt with 1 egg yolk and 1 large table spoon of corn starch. Add a few large spoons from the cooking liquid. Mix thoroughly and pour on the vegetables. Put the tajine back in the oven, without lid, to ticken the sauce. Taste, add pepper and salt. Finish with fresh coriander. Serve with couscous or rice.