HARISSA CARROTS
Serves: 4, as a side
 
INGREDIENTS
  • For the Harissa (makes about 1 cup):
  • 1 medium red bell pepper
  • ½ teaspoon coriander seeds
  • ½ teaspoon cumin
  • ¼ teaspoon nigella
  • 1 tablespoon olive oil
  • 3-4 cloves of garlic
  • 1 small onion, roughly chopped
  • 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:
  1. 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.
  2. 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.
  3. Heat the oil in a pan and sauté the garlic, onion, and soaked red chiles for a couple of minutes over gentle heat, until soft and caramelised.
  4. In a blender, add the roasted bell pepper, toasted and ground spices, and the sautéed onion, garlic, and chilli mix. Also add the tomato paste, lemon juice, red chilli powder, paprika, and salt and blend until it forms a paste. Add a tablespoon or so of warm water to make a smoother paste; taste to adjust seasoning.
For the carrots:
  1. 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).
  2. Coat the carrots with the Harissa paste and let it marinate for 10-15 minutes.
  3. 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.
  4. Mix the lemon juice and lemon zest with the Greek yogurt in a small bowl, and keep aside.
  5. 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/