Spicy Moroccan carrots
Peel (or just scrub) 1lb smallish carrots (if you can find the yellow variety, even better) and slice into small rounds (not too thick). Simmer in water for about 10 minutes (they should still retain a bit of a bite). Drain.
Meanwhile, heat 2tbs olive oil in a pan and slowly fry a small onion, finely chopped till soft and very lightly golden (around 10 minutes).
Add the carrots to the onion, along with, 2 garlic cloves, finely chopped, 1 medium green chilli, finely chopped, and 1 spring onion, finely chopped. Also added your spices: 1/4 teaspoon ground cloves, 1/2 teaspoon ground ginger, 1/2 teaspoon ground coriander, 1 teaspoon ground cinnamon, 1 teaspoon sweet paprika, and 1 teaspoon ground cumin. If you can find a Moroccan spice mix then by all means, replace with that.
Stir in 1tsp honey or pomegranate syrup, and 1 tbs white vinegar. Stir around and season with sea salt and pepper.
Serve either warm or at room temperature will a dollop of Greek yogurt on top (optional), and some chopped fresh coriander (if you like the stuff).
