2 lb. carrots
1/2 c. water
6 tbsp. olive oil
2 garlic cloves
2 tbsp. vinegar
1/2 tsp. cumin
1/4 tsp. cardamom
Salt and pepper
Parsley
1/3 c. roasted sunflower seeds

Slice carrots into sticks. Cook in 1/2 cup water until "al dente". Drain. Add remaining ingredients, sprinkle parsley and sunflower seeds on top. Can be served hot or at room temperature.