Roasted Carrot and Chickpea Salad in Harissa-Tahini Sauce - Kosher.com
This roasted “salad” combines many of the Middle Eastern flavors I enjoy and cook with regularly. The carrots shine through the spice b
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Ingredients
- 5-6 carrots, peeled
- 4 tablespoons Bartenura Olive Oil, divided
- 1 teaspoon Tuscanini Sea Salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 1 clove garlic, roughly chopped
- 1 (15-ounce) can Haddar Chickpeas, drained and rinsed
- 3 tablespoons Haddar Tahini
- 1-3 tablespoons water
- 1 teaspoon harissa or green s’chug
- 1 tablespoon chopped cilantro
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