Algerian Carrots

1 1/2 cup Water

2 Lbs Carrots

5 tablespoons Olive Oil

1 tsp Salt

1/2 teaspoon Black Pepper

1/2 teaspoon Ground Cinnamon

1/2 teaspoon Ground Cumin

3 Cloves Crushed Garlic

1/2 teaspoon Thyme

1 Bay Leaf

1 tsp Lemon Juice

1- Place a steamer insert into a saucepan, and fill with 1 1/2 cups of water, or just below the bottom of the steamer.

2- Cover, and bring the water to a boil over high heat.

3- Add the sliced carrots, reduce the heat to medium, and cover the pan again.

4- Steam until tender but not mushy, 4 to 6 minutes depending on the thickness of the slices.

5- Reserve 1/2 cup of the cooking liquid.

6- Heat the olive oil in a skillet over medium heat.

7- Reduce the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic, and thyme.

8- Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes.

9- Add the 1/2 cup reserved cooking liquid and the bay leaf, cover, and simmer for 20 minutes.

10- Stir in the carrots, tossing well to coat with the spice mixture, and cook until heated through, about 2 to 3 minutes.

11- Sprinkle with lemon juice and remove the bay leaf before serving.