Spicy Moroccan Style Carrots.

Myself and a number of my colleagues got addicted to the shop bought version of this. As well as it is utterly delicious , it is also a low calorie  choice , which is rather important , when travelling and not having access to a lot of healthy food. So I wrote down the ingredients, had a few trials at home , and here is the final result, which, in my opinion is the closest to the original taste.
500 gr of carrots, chopped
1 white onion
2 garlic cloves
2 tbsp of tomato puree
1 tbsp of ketchup
1 tsp (or less if don't like the heat) of harissa
1 tbsp of lemon juice
1 tbsp of ground cumin
1 tbsp of ground coriander
5 crushed peppercorns
a pinch of sugar
a pinch of salt
1 tsp of grated ginger
1 tbsp of white wine vinegar
a bunch of coriander (fresh or frozen) , chopped
a splash of olive oil
half a cup of hot water
Heat up the oil, chop the onion and the garlic and sautee , until soft and transparent. Add  the carrots, cook for about 10 minutes.

Add the lemon juice, the spices , tomato puree , ketchup, pepper, water, harissa. Stir well and cook for a further 15-20 minutes, or until the carrots are almost cooked.

At this point mix in the ginger, vinegar, salt to taste and chopped coriander. Cook for a further 5 minutes and allow to stand for a bit before serving. You can also preserve it for future use, just sterilize the jars , and keep it in a dark place in an airtight jar.

Enjoy!