Vegan Mofo 2018 Post 9: Chtitha With Carrots

A fulfilling bowl of veggies and chickpeas.

Algeria, the tenth largest country in the world, is in Northern Africa off the Mediterranean coast and has an ancient history that dates back to 200,000 B.C. Arts, literature, and cinema have a supreme following as artists create honest depictions of this impressive city.
I have seen Eugene Delacroix's large, splendid colored Women of Algiers painting (located at the Louvre Museum) and it showcases a great interest in Orientalism (fantasized perceptions of Middle Eastern and Northern African peoples, fabrics, etc). Local Algerians, however, are taking ownership of what is theirs--culture, history, language, design, and everything in between, validating themselves without the eyes of The Other. After all, Delacroix wrote that North Africa was, "a prodigious mix of races and costumes...This whole world moves about with an activity that seems feverish."
Sigh.
Still, Algerian cuisine sounds feasible. They love dolmas (yummy rice stuffed grape leaves) and couscous is a typical meal accompaniment. A favorite meal is chtitha, a chickpeas and meat dish served in red sauce prepared with dersha-- a spice blend featuring caraway seeds and chilies. Well, I didn't have caraway seeds and that is quite alright. I always make do with what is available. There are various vegetarian/vegan versions of chtitha-- meat often replaced by potatoes.
In my version, soft tender carrots give a light sweetness to the mild spicy flavor profiles of chickpeas and tomatoes.

Chtitha With Carrots Ingredients and Preparation

Dersha

1 teaspoon garlic
1 teaspoon cumin
1 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch of ginger
2 tablespoon olive oil

2 cup water
3 carrots, chopped
1 14 oz can chickpeas
1/4 cup diced tomatoes
2 teaspoon lemon juice
1/2 teaspoon dried parsley flakes

Grind together garlic, cumin, cayenne pepper, salt, black pepper, and ginger. Add olive oil.
Bring water, chickpeas, carrots, and diced tomatoes to a boil, making sure carrots are fork tender.
Drain (or save for vegetable stock).
Combine the dersha with the vegetables. Drizzle with lemon juice and parsley flakes.