Recipe of the Week: Harissa Roasted Carrots With Chickpeas

by Kelly Chronis
This recipe has a little something for everyone. When caramelised, the carrots become almost as sweet as candy, while the roasted chickpeas maintain a perfect crunch and a little bit of saltiness. Combined with a north African chilli rub, the rich array of texture and flavour is fantastic. dh-recipe-shop
dh-recipe-of-the-week-roasted-carrots-mvp Harissa is a North African hot sauce made from red chilies, garlic, and a blend of delicious spices.  For this recipe, I prefer to use a rub to roast with the carrots, and you can't beat the house made blend from Spice Station. Try sprinkling it on warm nuts or olives the next time you entertain. Spice Station 
  dh-recipe-of-the-week-roasted-carrots-header Ingredients  12 carrots (one bunch) 1 tablespoon harissa 1 cup chickpeas, dried or drained and rinsed from the can 1/4 cup olive oil 2 garlic cloves, minced 1 teaspoon salt 1 teaspoon pepper 1 tablespoon mint, finely chopped 1 tablespoon parsley, finely chopped 1. If you're using dried chickpeas, put in a pot of water with two cups, a garlic clove, a sprig of rosemary, and a big pinch of salt, cover, and bring to a boil. 2. Cook for 20 minutes, then turn off the heat and let them sit for 2 hours. You want them to be tender. 3. Drain and reserve the chickpeas. 4. Pre heat oven to 425°F 5. Peel and quarter the carrots, and completely dry off the chickpeas. 6. In a bowl, combine the olive oil, harissa, garlic, salt, and pepper. Add the carrots and chickpeas, mixing with your hands. 7. Pour the carrots and chickpeas onto a rimmed baking sheet, and spread out so that nothing is overlapping. 8. Roast for 15 minutes, flip, then roast for another 15-20 minutes. You want the carrots to be quite caramelised. 9. Toss the carrots and chickpeas with the mint and parsley. Serve hot or at room temperature. Makes four servings. claire-signature-layout For more of Claire's delicious recipes visit The Kitchy Kitchen. Photograph: Claire Thomas

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