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Epicurious

Persian-Style Carrots and Black-Eyed Peas

4.6

(3)

Image may contain Plant Food Produce Vegetable Bean Lentil Dish and Meal
Photo by Kristin Teig

One of my favorite crops from my husband’s farm are his fall carrots. I prefer the fall carrots because as the weather gets colder the vegetable sugars concentrate, yielding the sweetest carrots of the year. We use lots of carrots in this recipe, so that it’s more about the carrots than anything else. For the best flavor, serve it cold the day after you make it. You can substitute chickpeas for the black-eyed peas, if you prefer to use another type of bean.

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