Moroccan Sweet Carrot and Honey Dip

Moroccan Sweet Carrot and Honey Dip

Ingredients:
chickpeas (garbanzo beans, bengal gram), mature seeds, raw
butter, without salt
spices, cumin seed
spices, coriander seed
spices, cinnamon, ground
spices, chili powder
carrots, raw
honey
yogurt, greek, plain, nonfat
parsley, fresh
oil, olive, salad or cooking

Directions:
Drain, rinse, and mash chickpeas very well.
Melt butter in a heavy-based skillet; add the cumin, coriander, cinnamon, chili powder and carrots.
Cook, covered, over low heat for 5 minutes, turning the carrots to coat them in the spices.
Drizzle with honey.
If the carrots start to stick, add 1 tablespoons water.
Cover and cook for 20 minutes until the carrots are very tender and a caramel brown color.
Cool slightly and mash in the skillet to include all the bits on the base of the pan.
Combine the mashed chickpeas and carrots with the yogurt, parsley and olive oil, and season well with salt and pepper.
Spoon into a serving bowl and drizzle with extra oil.
Serve with celery sticks, blanched green beans or veggies of your choice.
Can serve with pita chips as well.