Description
Honey Harissa Carrots with Whipped Feta is a flavorful vegetarian dish featuring roasted cinnamon-scented carrots and crispy chickpeas tossed in a sweet and spicy honey-harissa sauce. Paired with creamy whipped feta and a bright herb and lemon drizzle, this recipe offers a vibrant balance of sweet, spicy, tangy, and creamy flavors—perfect as a light main or a side served with warm flatbread.
Ingredients
Scale
Vegetables
- 500g carrots, trimmed, tops reserved if available
- a small handful of chopped carrot tops or parsley
Roasting Ingredients
- 3 tablespoons olive oil
- 1/2 teaspoon ground cinnamon
- salt, to taste
- black pepper, to taste
- 200g cooked chickpeas, drained and dried well
Whipped Feta
- 300g thick Greek yogurt
- 150g feta, crumbled
Sauce and Garnish
- juice of 1 lemon
- 2 tablespoons honey
- 2 tablespoons harissa paste
- warm flatbread, for serving
Instructions
- Preheat the Oven: Set your oven to 190°C (170°C fan) to prepare for roasting the carrots and chickpeas.
- Prepare and Roast Carrots: Toss the trimmed carrots in a roasting tray with olive oil, ground cinnamon, salt, and black pepper. Spread them out evenly and roast for 30 minutes until they begin to soften.
- Make the Green Drizzle: While the carrots roast, crush the reserved carrot tops or parsley with the lemon juice and a splash of olive oil until a chunky, herbaceous sauce forms. Set aside.
- Whip the Feta and Yogurt: In a bowl, whisk together the thick Greek yogurt and crumbled feta until creamy and mostly smooth. Season lightly with salt and pepper to taste, then set aside.
- Add Chickpeas and Continue Roasting: Add the drained chickpeas to the roasting tray with carrots, toss to combine, and return to the oven for an additional 15 minutes. This will make the carrots tender and the chickpeas slightly crisp.
- Prepare Honey Harissa Sauce: Mix the honey with the harissa paste in a small bowl until well combined. Pour this sauce over the hot roasted carrots and chickpeas, tossing gently to coat everything evenly.
- Assemble to Serve: On serving plates, spread a layer of the whipped feta mixture. Top with the honey-harissa roasted carrots and chickpeas. Drizzle over the green herb sauce and serve warm, accompanied by flatbread for scooping.
Notes
- For extra heat, add more harissa paste to the honey harissa sauce.
- Carrot tops or parsley can be substituted with other fresh herbs like cilantro or mint for different flavor profiles.
- Ensure chickpeas are well dried before roasting to achieve a crisp texture.
- This dish is best served immediately while the roasted vegetables are warm.
- To make this recipe gluten free, verify that the flatbread served is gluten free or omit it altogether.
