1. Heat oil in large non-stick skillet over medium heat. 2. Add garlic, paprika, cumin and coriander, cook, stirring, until fragrant but not browned, about 20 seconds. 3. Add water, lemon juice and salt. 4. Bring to a simmer. 5. Reduce heat to low and simmer until somewhat syrupy, 10-15 minutes or so, stirring often. 6. Add carrots, cover and cook until just tender and the liquid is syrupy, another 3 to 5 minutes. 7. Stir in parsley and lemon zest. 8. Serve hot or at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
