Moroccan Carrot Puree With Chickpeas
- 2 tablespoons extra-virgin olive oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 yellow bell pepper, seeded and diced
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1 (19-ounce) can chickpeas, drained and rinsed
- 1 cup chopped fresh tomatoes
- 2 tablespoons fresh lemon juice
- 1/2 cup fresh cilantro leaves
- 1/4 cup pine nuts or chopped almonds, toasted
- 4 dates, pitted and chopped
Moroccan Carrot Puree
- 6 large carrots, coarsely chopped
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon harissa paste
- 1 tablespoon orange juice
- Make the chickpeas: In a large pot, heat oil over medium heat. Add onion, garlic, bell pepper, cumin, cinnamon, salt, and red pepper flakes. Saute until vegetables are tender, 5 to 8 minutes. Add chickpeas and tomatoes. Reduce the heat to low and cook, covered, for 15 minutes, stirring occasionally. Stir in lemon juice.
- Meanwhile, make the carrot puree: In a medium saucepan, bring carrots and 1/2 cup water to a boil. Reduce heat to a simmer, cover, and cook until carrots are very tender when pierced with a paring knife, about 10 minutes. Drain carrots, reserving cooking liquid, and transfer to a food processor along with oil, harissa, and orange juice. Blend until smooth, scraping down the sides occasionally. If puree is too thick, add reserved liquid 1 tablespoon at a time while blending until silky smooth but still very thick.
- To serve, spoon carrot puree onto plates and top with a ladleful of chickpeas. Garnish with cilantro, pine nuts, and dates.
Per serving: 377 kcal cal., 19 g fat (2 g sat. fat), 47 g carb., 12 g fiber, 10 g pro.. Percent Daily Values are based on a 2,000 calorie diet