Geroosterde harissa-penen met kruidige bosui-spread (landscape 1)
Mains

Roasted Harissa Carrots With Spiced Onions & Chickpea spread

This colourful dish brings a little sunshine to the table, even when it’s cold outside. Cooking the chickpeas with baking soda loosens their skins, which means one thing: an ultra-smooth, silky spread. Yes, it’s an extra step. Yes, it’s totally worth it.

4 servings
Dairy free, Vegan, Vegetarian
45 min.

Ingredients

  • 4 spring onions, roots trimmed
  • 2 cans (400 g each) Amaizin chickpeas
  • ½ tsp baking soda
  • 1 bunch carrots (about 700 g), tops removed, thicker ones halved lengthwise
  • 2½ tbsp olive oil
  • 75 g tahini
  • 30 g parsley, roughly chopped
  • 1 large garlic clove
  • Juice of 1 lemon
  • 40 g raisins
  • 2½ tbsp hot harissa
  • Flatbread, to serve

The recipe

Let's start cooking

  1. Preheat the oven to 240°C.
  2. Slice 1 spring onion lengthwise into thin ribbons and place them in a bowl of ice water — this helps them curl nicely for serving later.
  3. Add the contents of 1 can of chickpeas (liquid and all) and the baking soda to a large pot. Place the carrots on top. Bring to the boil, cover and cook for 10–12 minutes until the chickpeas are soft and the carrots are just tender.
  4. Heat ½ tbsp olive oil in a frying pan over medium heat. Halve the remaining spring onions lengthwise and place cut-side down in the pan. Weigh them down with something heavy and cook for 3–4 minutes until lightly charred. Flip and repeat. Remove from the pan and roughly chop.
  5. Transfer the carrots to a roasting tray to steam dry. Rinse and drain the chickpeas. Add them to a food processor along with the charred spring onions, tahini, parsley, garlic, lemon juice and ½ tsp salt. Blend until smooth, adding 2–4 tbsp water gradually until silky.
  6. Drain the second can of chickpeas and add them to the carrots. Toss with 2 tbsp olive oil, the raisins, harissa and ½ tsp salt. Roast for about 20 minutes until golden and cooked through, turning halfway.
  7. Spread the spring onion–chickpea spread onto a serving dish. Spoon the roasted carrots and chickpeas over the top, finish with the curled spring onion ribbons and serve with flatbread.

Do you hear
something crackle?

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