Carrots confited in olive oil are lightly seasoned with Ethiopian spice salt and can be served « as-is » or accompanied by a variety of Mezzes. This dish can be served hot, warm or at room temperature.
½ cup olive oil
1 tsp mitmita
4 Tbsp tomato paste
1 large onion, diced
1 lb carrots, diced
½ cup green peas
2 garlic cloves, grated
4 Tbsp lemon juice
Heat a large casserole on medium. Add oil, Mitmita and tomato paste. Mix until the oil turns red.
Incorporate the onion and diced carrots. Mix well and cover partially. To confit, cook slowly, stirring occasionally for about 30 minutes.
Add the green peas and cook for another 5 minutes. Incorporate lemon juice and garlic. Mix well.