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Heather M.: "Delicious! Used half the harissa for a milder ver…" Read More
13Ingredients
35Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. carrots (peeled and cut into rough chunks)
- 1 Tbsp. sugar
- kosher salt
- 1 tsp. ground cumin
- 1/2 tsp. ground coriander
- 2 cloves garlic (minced, about 2 teaspoons)
- 1 ginger (1-inch knob, grated on the medium holes of a box grater)
- 2 Tbsp. capers (drained)
- 1/4 cup pitted green olives (roughly chopped)
- 1/4 cup fresh parsley leaves
- 2 Tbsp. harissa (or more to taste, see note)
- 1/2 cup extra-virgin olive oil
- 1 naan (recipe grilled, or store-bought flatbread heated on grill or in a dry skillet)
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Reviews(1)
Heather M. 5 years ago
Delicious! Used half the harissa for a milder version. Covering carrots with water left me with over a cup of water when done cooking--maybe should have chopped carrots smaller. Saved this for adding back to the pot at the end of caramelizing carrots.