Harissa Roasted Carrots with Chickpeas and Labneh

Ingredients

  • 1 bunch carrots, tops trimmed to about 1⁄2 inch, scrubbed

  • 1/4 cup organic extra virgin olive oil

  • 1 tbsp harissa paste

  • 1 tbsp honey

  • 1 tsp salt

  • 1/4 tsp freshly ground pepper

  • 1/2 cup labneh

  • 1/4 cup pistachios, toasted and roughly chopped

  • 1/4 cup pomegranate seeds

  • 2 tbsps chopped mint leaves

  • extra organic extra virgin olive oil for drizzling

Labneh Ingredients

  • 32 oz whole milk yogurt

  • ¾ tsp salt

Labneh Instructions

  • Pour the yogurt into a large bowl. Stir in salt.

  • Line another large bowl with a linen or muslin towel (or several layers of cheesecloth.) Pour the yogurt mixture into the towel. Pick up the edges of the towel and tie at the top. Hang from a kitchen sink faucet to drain for 24 to 48 hours. (Alternatively, set a large sieve, lined with linen towel over a deep bowl. Add the yogurt mixture. Cover gently with the overhang of the linen towel, or another linen towel. Set aside on the counter, or in the fridge, to drain for 24-48 hours)

  • To serve, spread labneh in a bowl and top with extra virgin olive oil, za'atar spice (or chopped fresh herbs like mint or parsley). Add warm pita and fresh veggies for dipping. Enjoy!

Roasted chickpeas ingredients

  • 1 can chickpeas, rinsed and drained

  • 2 tbsps Filippo Berio organic extra virgin olive oil

  • 1/2 tsp salt

  • 1/8 tsp freshly ground pepper

Instructions

  • Preheat oven to 400°F.

  • In a bowl whisk together organic extra virgin olive oil, harissa, honey, salt, and pepper. Add carrots; toss until well coated.

  • Transfer the carrots to a baking sheet lined with parchment paper and lay them in a single layer. Roast until caramelized, about 25-30 minutes, turning once during roasting.

  • Place the chickpeas, organic extra virgin olive oil, salt and pepper on a separate oven tray and toss to combine. Place in the oven and roast, stirring halfway for 20-25 minutes, or until crisp.

  • Spread the labneh on a serving plate, top with roasted carrots, chickpeas, pistachios, pomegranate seeds, and mint leaves.

  • Drizzle with organic extra virgin olive oil and serve immediately.