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Ingredients
US|METRIC
3 SERVINGS
- 1 lb. carrots (chopped into 1-inch chunks)
- 5 whole garlic (cloves of, peels left on)
- 4 Tbsp. extra-virgin olive oil (divided)
- 1 1/2 cups cooked chickpeas (1 15-ounce can, cooking liquid, aquafaba reserved)
- 1/4 cup Tahini
- 2 Tbsp. fresh lemon juice (or more)
- 1/4 cup aquafaba (the cooking liquid from the beans + more to thin if necessary)
- 2 Tbsp. marinade
- 1 lemon juice
- 1 Tbsp. fresh ginger (grated)
- 1 Tbsp. harissa (or more of simple)
- fresh cilantro (minced, for garnish, optional)
- 1 garlic clove (pressed)
- 1 Tbsp. tomato paste
- 1 tsp. fresh lemon juice
- 1 Tbsp. chili powder (such as ancho, see note)
- 1 Tbsp. smoked paprika
- 1/4 tsp. cayenne
- 1/4 tsp. ground cumin
- 1/4 tsp. caraway seeds (coarsely ground in a mortar)
- 1/2 tsp. sea salt (pink, or to taste)
- 2 Tbsp. extra virgin olive oil
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