About the Recipe
For an easy weeknight meal, I recommend this vegetarian dish that is a contemporary twist on classic Middle Eastern flavors. You must eat this hot to find the perfect contrast between the yogurt feta sauce and harissa! Best served with fresh bread.
Ingredients
16 Carrots with their tops
1/2 tsp Cinnamon
1 Lemon
Half quart Greek yogurt
4 oz Feta
1 can of Chickpeas
2 Tbsp Honey
2 Tbsp Harissa Paste
Salt
Pepper
EVOO
Preparation
Recipe taken from "Mob"
Need a new recipe for the weekend? 🥕
Whip up these harissa honey glazed carrots and chickpeas on a bed of Greek yogurt and feta from @mob like Junie and I did this week!
We strayed from the recipe a bit but here are the basics:
1. Grab a handful of carrots and chop off their stems. Finely dice or use a mortar and pestle if you have one and combine with olive oil, garlic, salt, and lemon juice (half a lemon)
2. Roast the carrots for 25/30 mins at 425° with cinnamon and oil, add the chickpeas and leave for an additional 15/20 mins
3. Whisk 2/3 block of feta and thick Greek yogurt together with salt, pepper and lay on a dish
4. Toast some almonds, and add honey and harissa paste to your carrot chickpea sheet pan. Lay everything on top of your spread and drizzle with your carrot top sauce
5. Serve with warm bread! 🥖