|Carrots||2 1⁄4 Pound (1 Kilogram)|
|Cumin||1 Teaspoon (5 Milliliter)|
|Harissa/Chili sauce||1 Teaspoon (5 Milliliter)|
|Garlic||4 Clove (20 gm)|
|Oil||60 Milliliter (4 Tablespoon)|
1. Scrape, peel and slice the carrots. Peel the garlic and onion, and chop finely.
2. Pour the oil into a saucepan, add the carrots, garlic, onion and harissa. Season with salt and pepper. Cover with water and bring to the boil. Then add the cumin, reduce the heat and cook until the water has evaporated. Remove from the heat and allow to cool.