Harissa Carrots
Harissa Carrots
Adapted from The Hot & Spicy Cookbook
Ingredients
Serves 6
1 lb / 450 gr carrots
1 clove of garlic, minced
½ teaspoon ground coriander
¼ teaspoon cumin powder
2 tablespoons olive oil
1 heaping tablespoon of harissa sauce
1 tablespoon warm water
2 tablespoons lemon juice
2 teaspoons brown sugar (or raw organic honey)
1 teaspoon fine grain sea salt
fresh chopped parsley
Directions
Peel the carrots. Slice them into rounds and cook in a large pot of boiling water until just tender, 10 minutes. Drain and run under cold water to stop cooking. Set aside.
In a small bowl whisk harissa and water until well combined.
Heat the olive oil in a large pan, add the garlic, coriander, and cumin and saute’ for 1 minute until spices are fragrant. Add the diluted harissa, lemon juice, sugar and salt.
Stir in the carrots, cover with a lid and cook for 7 minutes; by which time the liquid will have reduced, the carrots absorbed its flavours and will begin to caramelize. If not, cook them until they start to get brownish and smell like proper caramelized carrots.
Serve warm, sprinkled with chopped fresh parsley. If you’re feeling particularly brave, with a small dollop of harissa on top.