Description
A warm, savory blend of roasted carrots and chickpeas in a spicy harissa sauce, perfect for chilly nights.
Ingredients
Scale
- 4 medium Carrots, peeled and chopped
- 1 can Chickpeas, drained and rinsed
- 3 tablespoons Harissa paste
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 medium Onion, chopped
- Salt, to taste
- Pepper, to taste
- Cilantro, for garnish
- Lemon wedges, for serving
Instructions
- Preheat your oven to 425°F (220°C). Peel and chop the carrots into uniform bite-sized pieces.
- Toss the carrots with olive oil, harissa paste, salt, and pepper in a bowl.
- Spread the carrots on a baking sheet lined with parchment paper and roast for about 20 to 25 minutes.
- Sauté the chopped onion in a skillet over medium heat until soft, then add the minced garlic and cook until fragrant.
- Add the chickpeas to the skillet and cook for about 5 minutes, stirring occasionally.
- Combine the roasted carrots with the chickpeas in the skillet and mix gently.
- Serve hot, garnished with cilantro and accompanied by lemon wedges.
Notes
Ensure that the carrots are not overcooked for the best texture. Adjust the spiciness by altering the amount of harissa paste used.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg