Algerian Rice with Candied Carrots and Chickpeas (Tajine Tfa Djedj)
This Algerian rice with candied carrots and chickpeas is a true journey to the heart of Algeria. The melting carrots, slightly sweetened by slow cooking, combine with chickpeas to create a comforting and generous dish. Inspired by tfa tajines, this dish is often prepared with family. If you're wondering what spices are typical of Algerian cuisine, know that cumin, cinnamon, and black pepper are essential. Here, the rice absorbs all the flavors for a wonderfully fragrant result. Let yourself be tempted by this simple yet soulful dish that warms the heart.
Ingredients
- long grain rice300 g
- carrots4 medium
- cooked chickpeas200 g
- onion1 large
- garlic cloves2
- tomato paste1 tablespoon
- ground cinnamon1/2 teaspoon
- ground cumin1 teaspoon
- olive oil3 tablespoons
- salt and black pepperto taste
- hot water600 ml
Instructions
- 1
Peel the carrots and cut them into rounds or sticks. Chop the onion and garlic.
- 2
In a large pot, heat the olive oil and sauté the onion until translucent. Add the garlic, carrots, tomato paste, and spices (cinnamon, cumin, salt, pepper). Mix and cook for 5 minutes.
- 3
Add the drained chickpeas, then the hot water. Cover and simmer over low heat for 20 minutes, until the carrots are tender and slightly candied.
- 4
Meanwhile, rinse the rice under cold water until the water runs clear. Drain.
- 5
Incorporate the rice into the pot with the carrots and chickpeas. Mix gently, cover, and cook over very low heat for 15 to 20 minutes, without stirring, until the liquid is absorbed and the rice is tender.
- 6
Turn off the heat and let rest for 5 minutes. Serve hot, on a plate, optionally garnished with fresh chopped parsley.
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