Ingredients
3 Tbsp olive oil
2 lbs carrots (about 12 sliced 3/4" thick)
Salt
Pepper
2 garlic cloves, minced
3/4 tsp ground coriander
3/4 tsp ground cumin
3/4 tsp ground ginger
1/8 tsp chili powder
1/8 tsp ground cinnamon
1/3 cup water
1 Tbsp white wine vinegar
1 Tbsp minced fresh cilantro
PITA CHIPS:
4 8" whole wheat pita cut into 6 wedges
Olive oil spray
1 tsp salt
Optional: garlic powder, thyme,basil or oregano; or chili powder or curry or paprika or cayenne.
Preparation
Heat 1 Tbsp oil in large saucepan until simmering. Add carrots and 1/2 tsp salt and cook until soft, 7 or 8 min.
Add water, bring to simmer, cover pan and simmer for 15 to 20 min.
Off the heat, mash with a potato masher, leaving a few chunks.
Stir in 2 Tbsp oil and vinegar. Refrigerate for 30 min. Season with additional vinegar, salt and pepper to taste. Sprinkle with cilantro.
PITA CHIPS:
Adjust oven racks to the upper-middle and lower-middle positions and heat oven to 350. Spread pita wedges, smooth sides down, over 2 rimmed baking sheets. Spray the tops with oil and sprinkle with salt, or use one of the mixes below.
Bake the chips until they begin to crisp and brown lightly, 8 - 10 min. Flip chips to smooth side up and bake until fully toasted, 8 - 10 more min. Let cool.
Garlic-herb mix: 1 1/2 tsp garlic powder, 2 Tbsp minced fresh thyme, basil or oregano mixed with the salt.
Chili-spice mix: 1 Tbsp chili powder (or curry or smoked paprika), 1/2 tsp garlic powder, and a pinch cayenne, mixed with the salt.