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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

ROASTED CARROT AND CHICKPEA SALAD IN HARISSA TAHINI DRESSING Recipe

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This recipe for ROASTED CARROT AND CHICKPEA SALAD IN HARISSA TAHINI DRESSING is from Holiday recipes for a cause, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5-6 carrots, peeled
4 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon pepper
1 clove garlic, roughly chopped
1 (15-ounce) can chickpeas, drained and rinsed
3 tablespoons tahini
1-3 tablespoons water
1 teaspoon harissa or green s’chug
1 tablespoon chopped cilantro
Directions:
Directions:
Preheat oven to 400°F with a rack in the upper third of the oven.

On a rimmed baking sheet, toss the carrots with 3 tablespoons olive oil, salt, cumin, coriander, paprika, pepper, and garlic. Roast the carrots, turning once, until browned and tender, approximately 20 to 25 minutes.

On a different rimmed baking sheet, toss the chickpeas with 1 tablespoon olive oil and season generously with salt and pepper. Roast for 30 to 35 minutes until the chickpeas have shrunk and browned, shaking the pan halfway through.

Allow to cool at least one hour. (The longer they cool, the crispier the chickpeas will get.)

To prepare the dressing, thin out the tahini with water, until the desired consistency is reached.

On a serving plate, arrange the carrots in a single layer and generously spoon the tahini and harissa over it. Sprinkle with the chickpeas and cilantro. Serve warm.

 

 

 

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