Carrot Raisin Spelt Berry Salad with Cumin and Cilantro

* 1 cup uncooked spelt (or wheat) berries
* 1 cup chickpeas, rinced and drained
* 4 medium sized carrots, peeled and chopped into small 1/4” pieces
* 1.5 tbsp extra virgin olive oil
* 2 garlic cloves, minced
* 1/4 cup fresh lemon juice
* 1 tsp Balsamic vinegar
* 2 tsp ground cumin
* 1 tsp paprika
* Pinch or two of red pepper flakes (or ground red pepper)
* 1/3 cup raisins
* 1 tsp kosher salt + freshly ground black pepper, to taste
* 2 bunches of Cilantro, stems removed and minced (yield about 5-6 tbsp minced)

Directions:

1. Place spelt berries in a pot and cover with water to 2 inches above the berries. Bring to a boil and then simmer on medium until tender, about 35-45 minutes. Add more water if necessary.

2. Meanwhile, chop and prepare your veggies. In a medium sized bowl, stir together the chopped carrots, chickpeas, olive oil, minced garlic cloves, lemon juice, vinegar, cumin, paprika, red pepper flakes and raisins. Stir well and add into a large saucepan. Cook on medium heat for about 5 minutes or so. You just want to lightly cook this mixture. After about 5 minutes of cooking, place back into the bowl.

3. When the spelt berries are cooked, drain and rinse. Now stir them into the carrot mixture. Stir in your cilantro, salt, and pepper to taste and adjust seasonings if necessary. I added another teaspoon of olive oil. Serve warm or cold. Makes about 3 cups.

Serving Size: 3 cups, Serves 3