1 kg (2 Ibs.) carrots.
2 cloves of garlic
4 tablespoons olive oil
Juice of 1 lemon
2 teaspoons ground cumin
Pinch of cayenne pepper
1 teaspoon chopped mint
1 teaspoon chopped parsley
2 onions, finely chopped
225g (8oz.) Dates (weight with stones)

Directions
Stone and roughly chop the dates (put to one side)

Peel and slice the carrots and the garlic.

In a pan cover the carrots and garlic with water, 2 tablespoons of the olive oil, and the lemon juice and simmer for five minutes until just tender.
Drain and cool but keep the liquid.

Boil the cooking liquid over high heat to reduce to ½ cup.
Pour the mixture over the carrots.
Add the cumin, cayenne, mint, and parsley.
Mix these together well..

Heat the remaining olive oil in a medium pan on gentle heat.
Add the onions and cook until soft, (about 5 minutes.)
Add the dates and cook gently for another 5 minutes until the dates are softened.
Toss the onion and date mixture with the carrots.
Let cool .
Serve at room temperature.