How to make it

  • Heat oil in a large nonstick skillet over medium heat.
  • Add garlic, paprika, cumin and coriander.
  • Cook stirring until fragrant but not browned.
  • Add carrots, water, lemon juice and salt.
  • Bring to a simmer.
  • Reduce heat to low then cover and cook until almost tender.
  • Uncover and simmer stirring often until carrots are just tender and the liquid is syrupy.
  • Stir in parsley.
  • Serve hot or at room temperature.

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