A wonderful side dish or a dip. If you have leftovers, add stock for a wonderful soup.
- 3 Tablespoons olive oil
- 3 pounds carrots cut into ½ pieces
- 1 small onion cut small
- 1 ¼ cup stock
- 3 cloves garlic
- one orange for zest and juice
- 2 teaspoons harissa paste (look for clean ingredients)
Heat the olive oil in a sauce pan that will hold all the carrots generously. Add the onions and sauté for a few minutes until soft. Add the carrots and allow to cook for 3-4 minutes. Add the stock and cook over medium low heat for 30 minutes until the carrots are soft . Pour off the liquid and reserve.
Transfer the carrots to a food processor and add the garlic, orange juice and zest and harissa and pulse the mixture into a spread. Leave a little bit chunky as it does not need to be perfectly smooth. Cilantro, pine nuts, pistachios or even pomegranate seeds make a wonderful topper for presentation and flavor.
Photo courtesy Chiot’s Run