Roasted Carrots
Ingredients
- carrots with tops | 6
- chickpeas | 1 can
- greek yoghurt | 2
- harissa | 5 Tbsp
- honey | 4 Tbsp
- zataar | 5 tsp
- cumin | 5 tsp
- garlic | 1 tooth
- lemon | 1
- pine nuts | 1 Tsp
Steps
Preheat the oven at 200 degrees.
Peel the carrots and cut off their tops.
Place the carrots in a dish with oil, zataar and cumin and put in the oven for 45 minutes.
Remove the leaves from the tops, wash them and roughly chop them.
Briefly roast the the pine nuts in a pan.
In a mortar, smash the garlic. Then add some lemon juice and the leaves and proceed to smash everything. Add the pinenuts and keep smashing. Finish by adding as much olive oil and lemon juice as needed to get a pesto like texture.
When 20 minutes of cooking are left, mix up the honey and the harissa together and add it in the dish with the carrots. Add the chickpeas as well.
To serve, place some greek yoghurt at the bottom of the plate, the carrots on top and some pesto here and there.
Notes
- variation: mix the yoghurt with tahini and the juice of an orange and replace the harissa with balsamic vinegar for the sauce.