3-5 dried red chiles (soaked for a couple minutes in hot water)
1 tablespoon tomato paste
2 tablespoons lemon juice
¼ teaspoon smoked paprika
½ teaspoon red chilli powder (or crushed flakes, to taste)
Salt, to taste
To serve:
1 pound small carrots
2 tablespoons olive oil
1 cup Greek yogurt
2 tablespoons lemon juice
Lemon zest
To garnish: mint leaves, pomegranate
INSTRUCTIONS
To make the Harissa paste:
Char the bell pepper over an open flame on all sides until blackened. Remove off the flame and keep it covered in a bowl for 10 minutes, until cool enough to handle. Remove the skin and seeds, and chop the roasted bell pepper into chunks.
Toast the coriander, cumin, and caraway in a dry pan for a few minutes, until fragrant. Pound the spices together using a pestle and mortar.
Blanch the carrots whole (with their skins on) in a pot of salted boiling water for a couple of minutes. Drain and run under cold water; remove the skins (it should just rub off).
Coat the carrots with the Harissa paste and let it marinate for 10-15 minutes.
Cook the Harissa coated carrots in a griddle pan over high heat with olive oil; until charred and tender, about 10 minutes. Alternatively, roast carrots in the oven until tender.
Mix the lemon juice and lemon zest with the Greek yogurt in a small bowl, and keep aside.
To serve, place the carrots on a plate and top with a dollop of the yogurt. Garnish with mint leaves and pomegranate seeds, and serve the extra Harissa paste alongside.
Recipe by Sprig & Vine at http://sprigandvine.in/harissa-carrots/