6 ea. Peel & Blanch Carrots (until tender)
Saute Carrots in butter
Toss Roasted Carrots in Harissa sauce
Place 3 oz. of Greek yogurt on plate with 1 tbl. Spoon of Harissa sauce on top of yogurt, place carrots over top.
Garnish plate with toasted Chickpeas, Carrot Chips and chopped Mint.
2 es Red Bell Peppers
1 Tbl. dry Harissa seasoning
1 tsp. Olive Oil
Roast red peppers and place in a bowl and cover with plastic wrap and let steep for 20 min. Peel skin from the pepper and deseed.
Blend peppers, Harissa spice, Olive Oil.
Taste: and salt as needed. ( if you like it spicier add more Harissa seasoning).
.5 oz dried Chickpeas ( 1 oz. canned Garbanzo beans)
Rehydrate chickpeas in hot water until tender. Let cool overnight in a refrigerator.
Toss Chickpeas with light salt and place on a sheet pan. Slow roast in oven at 250 degrees until crunchy/crisp.
With a carrot/potato peeler; peel off several carrot ribbons and soak in water for 10 min.
Lay out ribbons onto a sheet pan and slow roast in oven at 250 degrees until dry and crispy.