Looking for a burst of flavor and a dish that celebrates every part of your veggies? This recipe for Roasted Harissa Carrots & Crispy Chickpeas with a zesty Carrot Top Pesto and creamy Whipped Feta is a winner! It’s surprisingly easy to make, packed with incredible textures and tastes, and perfect for a light lunch, a flavorful side, or even a vibrant vegetarian main.
But before we dive into the deliciousness, let’s chat about a couple of key ingredients you might be curious about.
What is Harissa? A Taste of North Africa
Harissa is a fragrant and fiery chili paste that’s a staple in North African cuisine, particularly in Tunisia, Morocco, and Algeria. It’s typically made from a blend of roasted red peppers, various hot chili peppers, garlic, olive oil, and spices like cumin, coriander, and caraway.
make it an excellent condiment & a flavorful marinade.
You can use it in soups, stews dips and much more!
The flavor profile of harissa is complex: it offers a warm, smoky heat that isn’t just about burning your tongue. It has earthy undertones from the spices and a subtle sweetness from the roasted peppers. Depending on the brand or homemade recipe, the level of heat can vary, so you can often find mild or hot versions to suit your preference. In this recipe, it adds a fantastic kick and depth of flavor to the roasted carrots and chickpeas.
Don’t Toss Those Tops! The Wonderful World of Carrot Greens
Next time you buy a bunch of fresh carrots with their leafy green tops still attached, resist the urge to toss them straight into the compost! Carrot tops are not only edible but also incredibly nutritious and flavorful. They have a slightly grassy, herbaceous, and ever-so-slightly bitter taste, similar to parsley but with a bit more character.
Think of carrot tops as another herb in your culinary arsenal. They are packed with vitamins and minerals and can be used in a variety of ways:
- Pesto: As we’re doing in this recipe! Their slightly peppery flavor makes a vibrant and unique pesto.
- Salads: Finely chop them and add them to salads for a fresh, slightly bitter note.
- Soups and Stews: Toss them in at the end of cooking for a burst of fresh flavor.
- Garnish: Their feathery texture makes them a beautiful and edible garnish.
So, embrace the whole carrot and discover the deliciousness of the often-overlooked greens!
The Recipe: Roasted Harissa Carrots & Crispy Chickpeas with Carrot Top Pesto & Whipped Feta
Total Time: 40 minutes Yields: Serves 4
Ingredients:
- 500g (1lb 2oz) carrots with their tops (or 30g parsley), finely chopped
- 3 tablespoons olive oil
- ½ teaspoon ground cinnamon
- Juice of 1 lemon
- 300g (10½oz) thick Greek yogurt (or soured cream or crème fraîche)
- 150g (5½oz) feta
- ½ 700g (1lb 9oz) jar chickpeas, or 1 x 400g (14oz) can chickpeas, drained, rinsed and patted dry with paper towels
- 2 tablespoons honey (or agave or maple syrup)
- 2 tablespoons harissa paste
- Salt and freshly ground black pepper
- Bread, to serve
- Optional Addition: Crispy chickpeas (see notes below)
Preparation:
Method:
- Get the Oven Going: Preheat your oven to 375°F
- Roast the Carrots: Toss the carrots (reserving about 2 tablespoons of the finely chopped tops for the pesto) into a roasting tray. Drizzle with 1 tablespoon of the olive oil, then scatter over the cinnamon and a pinch of salt and pepper. Mix everything together and roast for 30 minutes.
- Whip Up the Pesto: While the carrots are roasting, make your vibrant carrot top pesto. In a pestle and mortar (or a small food processor), add about 2 tablespoons of the finely chopped carrot tops, the lemon juice, and the remaining olive oil. Bash or blend until you have a chunky green sauce. Set aside.
- Create the Whipped Feta Yogurt: In a medium-sized mixing bowl, tip in your Greek yogurt (or chosen alternative). Finely crumble in the feta cheese. Whisk vigorously until the feta has totally incorporated into the yogurt and the mixture is smooth and creamy. Season to taste with salt and pepper.
- Crisp Up the Chickpeas: Once the carrots have been roasting for 30 minutes, remove the tray from the oven and tip the drained and dried chickpeas into the roasting tray with the carrots. Toss to combine, then return the tray to the oven for another 15 minutes, or until the carrots are tender and the chickpeas are nice and crispy.
- Spice it Up with Harissa Honey: In a small bowl, mix together your honey (or alternative sweetener) and the harissa paste.
- Coat Everything: Remove the roasted carrots and crispy chickpeas from the oven. Pour the honey and harissa mixture over them and give them a good toss until they are all beautifully coated in the spicy-sweet glaze.
- Assemble and Serve: Spoon your creamy whipped feta yogurt onto a serving plate. Top generously with the roasted harissa carrots and crispy chickpeas. Drizzle with your vibrant carrot-top pesto. Serve immediately and enjoy with crusty bread for dipping up all those delicious sauces!
Notes on Crispy Chickpeas:
- For extra crispy chickpeas, ensure they are thoroughly drained and patted completely dry before roasting. A little extra olive oil at this stage can also help.
- If you prefer, you can roast the chickpeas separately for the last 15 minutes for maximum crispiness.
Enjoy this flavorful and unique dish that celebrates the humble carrot from root to tip!
