I was looking forward to this roasted carrot dish from a newsletter I get. While the description waxed rhapsodic about lovely winter carrots from the farmer's market, guess what? A bag of baby carrots from Aldi (it's all they had) worked fine. I also didn't have harissa but Calabrian chilis worked perfectly. Oh, and I left out the cinnamon. Obviously didn't use vegan feta, either. Despite my lowbrow ways, this was truly delicious. Jason made pita for us, and I also had some oven-dried tomatoes. I can't wait to make it again.
500g small carrots, washed, trimmed and halved lengthwise
extra virgin olive oil
1 teaspoon cumin seeds
1/2 teaspoon ground cinnamon
Salt and pepper
2 15-ounces/425g cans chickpeas, drained
2 tablespoons harissa paste
2 tablespoons maple syrup (or honey)
1 block (170g to 200g) vegan or dairy feta
juice and zest of 1 lemon (4 tablespoons juice, 1 tablespoon zest)
bread, to serve (optional)
Preheat oven to 425˚F / 220˚C.
Place the carrots onto a baking sheet and drizzle generously with olive oil. Add the cumin, cinnamon and season well with salt and pepper. Roast for 20 minutes.
Place the chickpeas into a bowl. Drizzle generously with olive oil and season well with salt and pepper. Toss to coat.
Remove the carrots from the oven and give the tray a shake. Add the chickpeas and return the baking sheet to the oven until the carrots are golden and tender.
To make the whipped feta, place the feta, lemon juice and 4 tablespoons of water into a small blender or food processor. Blend until smooth and airy. If it’s too thick, add a touch more water, 1 tablespoon at a time, until it is smooth and spreadable. Season with black pepper.
In a small bowl. Combine the harissa and maple syrup (or honey).
Remove the carrots and chickpeas from the oven and spoon over the harissa and maple mixture. Toss to coat the carrots and chickpeas.
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