Spiced Algerian Carrots

Insert a steamer basket into a saucepan and fill it with 1 1/2 cups of water, making sure the water level is just below the bottom of the steamer. Place a lid on top and bring the water to a rolling boil over high heat. Once boiling, add the sliced carrots and decrease the heat to medium-low. Cover the pan again and steam the carrots until they reach your desired level of tenderness, typically taking 4 to 6 minutes depending on the thickness of the slices. Set aside and reserve 1/2 cup of the cooking liquid for later use.

Heat a skillet over medium heat and add 1-2 tablespoons of olive oil. Reduce the heat to low and stir in a pinch of salt, some pepper, a sprinkle of cinnamon, a dash of cumin, minced garlic, and a few sprigs of thyme. Cook the spices and garlic over low heat, stirring constantly, until they release their fragrance, which should take around 10 minutes. Add the reserved cooking liquid and a bay leaf to the pan, cover it again, and let it simmer for 20 minutes.

Add the steamed carrots to the skillet with the spice mixture and stir well to coat them evenly. Continue cooking for an additional 2 to 3 minutes, or until the carrots are heated through. Remove a squeeze of fresh lemon juice over the dish and take out the bay leaf before serving.