Algerian Carrots

1. Set a steamer insert into a saucepan and add 1½ cups of water, keeping it just below the steamer. Cover and bring to the boil over high heat.
2. Add the sliced carrots, reduce the heat to medium, cover again and steam until tender but not mushy, 4 to 6 minutes depending on thickness. Reserve ½ cup of the cooking liquid.
3. Heat the olive oil in a skillet over medium heat, then turn the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic and thyme.
4. Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes.
5. Pour in the reserved ½ cup of cooking liquid, add the bay leaf, cover and simmer for 20 minutes.
6. Stir in the carrots, tossing well to coat in the spice mixture, and cook for 2 to 3 minutes until heated through.
7. Sprinkle with lemon juice and remove the bay leaf before serving.

Tips from the ZestyPlate Kitchen

• Steam the carrots rather than boiling them so they keep their sweetness and don't go watery.
• Give the spices and garlic time over a low heat. Slow cooking coaxes out the aroma without scorching them.
• Hold on to the reserved cooking liquid. It carries flavour and stops the sauce drying out.
• Finish with lemon every time. It brightens the warm spices, so it isn't a step to skip.