● 1 (15-ounce) can chickpeas
● 1 pound medium carrots
● 1 large red onion
● 3 tablespoons extra-virgin olive oil
● 2 tablespoons harissa plus more for serving
● 2 teaspoons honey
● 1 teaspoon kosher salt plus more
● 1 (8-ounce) block feta cheese
● ½ plain full-fat Greek yogurt
● Zest and juice from ½ lemon
● Handful of fresh soft herbs, such as parsley, dill,
cilantro, basil or a mix
● Handful of toasted nuts, or ¼ cup toasted seeds
Instructions
1. Preheat the oven to 425 degrees Fahrenheit.
2. Dump the chickpeas into a colander. Drain them but do not
rinse.
3. Arrange a few layers of paper towels on a rimmed baking
sheet, then pour the drained chickpeas on top. Use another paper towel to pat
them dry. Discard all the paper towels, then shake the chickpeas into an even
layer. There will be some chickpea skins on the baking sheet now — no need to
pick them out. They’ll roast up into crispy little bits and be delicious.
4. Cut the carrots on the diagonal into ½-inch-thick slabs
and thinly slice the onion. Add the carrots, onion, olive oil, harissa, honey
and 1 teaspoon salt to the chickpeas and toss to coat well.
5. Roast until the carrots are golden on the outside but
fork-tender, 25 to 30 minutes.
6. Meanwhile, in a blender or food processer, combine the
feta and yogurt. Zest and juice the lemon into the blender and add a pinch of
salt. Blend on high speed until smooth, scraping down the sides as needed, 30
to 45 seconds. If it’s too thick and your blender is having a hard time mixing,
add a bit of water, a splash at a time, until the desired consistency is
achieved.
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7. Chop the herbs and nuts.
8. Remove the roasted veggies from the oven and transfer to
a cooling rack. Taste the veggies and add more salt as needed. Stir in the
herbs.
9. Spread a nice spoonful of whipped feta over the bottom of
a bowl or plate and top it with a pile of roasted veggies and a sprinkle of
nuts. Add another dollop of harissa on top if you love spice.
Shortcut: Skip the whipped feta and just crumble
some feta on top. Find pre-chopped butternut squash or sweet potatoes at the
grocery store and use them instead of carrots.
Pesto alternative: Omit the harissa and honey,
and instead toss a big spoonful of store-bought pesto into the veggies after
they have roasted. Serve with burrata instead of whipped feta.
Adapted from “What to Cook When You Don’t Feel Like Cooking” by
Caroline Chambers. Published by Union Square & Co
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