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    Home » Recipes » Grateful Grazer

    Published: Dec 7, 2016 · Modified: Oct 8, 2020 by Stephanie McKercher, RDN · This post may contain affiliate links · 4 Comments

    Harissa Roasted Carrots & Chickpeas with Pomegranate, Tahini & Dukkah

    Jump to Recipe Print Recipe

    As a dietitian and food blogger, I'm always on the hunt for new ingredients to use in healthy, plant-based recipes. There are two ingredients in particular that have been popping up constantly in my Instagram and Pinterest feeds: harissa and dukkah. I had to give them a try.

    Roasted carrots with harissa, chickpeas, and pomegranate. A healthy and colorful plant-based (vegan) entree or side dish. Harissa, dukkah, & tahini flavors!

    But wait...harissa? Dukk-what? Sounds a little 'out there', I know, but thankfully, I was forced to look no further than our local Trader Joe's for both the harissa and the dukkah, as well as everything else needed to make this colorful plant-based dish.

    Roasted carrots with harissa, chickpeas, and pomegranate. A healthy and colorful plant-based (vegan) entree or side dish. Harissa, dukkah, & tahini flavors!

    Harissa and dukkah both have North African/Middle Eastern roots, making them a perfect accompaniment to the pomegranate, chickpeas, and tahini also used in this recipe. Harissa is a chili pepper paste that often also includes olive oil, garlic, and spices. Dukkah is a seasoning blend made with nuts, sesame seeds and spices like cumin, coriander, and fennel.

    Roasted carrots with harissa, chickpeas, and pomegranate. A healthy and colorful plant-based (vegan) entree or side dish. Harissa, dukkah, & tahini flavors!

    I came up with this recipe as a simple way to incorporate both ingredients into the same dish. Tossing the carrots and chickpeas in a harissa-based sauce before roasting adds just the right amount of hot and spicy flavor. For more nuttiness, a sprinkle of dukkah and a drizzle of tahini on top, along with the perfect juicy punch from fresh pomegranate arils.

    Roasted carrots with harissa, chickpeas, and pomegranate. A healthy and colorful plant-based (vegan) entree or side dish. Harissa, dukkah, & tahini flavors!

    Enjoy on its own or try serving these roasted carrots and chickpeas over salad greens or any cooked whole grain (brown rice, quinoa, and farro all sound great). It works well as both an entree or side dish, making it a good option for holiday parties or anytime you want to accommodate someone with a dietary restriction (this recipe is vegan/vegetarian, gluten-free, and dairy-free too).

    Roasted carrots with harissa, chickpeas, and pomegranate. A healthy and colorful plant-based (vegan) entree or side dish. Harissa, dukkah, & tahini flavors!

    This dish incorporates so many of the ingredients that I'm loving most right now, including my two new North African/Middle Eastern favorites. I'm just beginning to get to know you, harissa and dukkah, but I think we are going to be very (very) good friends.

    Roasted carrots with harissa, chickpeas, and pomegranate. A healthy and colorful plant-based (vegan) entree or side dish. Harissa, dukkah, & tahini flavors!

    [clickToTweet tweet="A simple way to try #harissa and #dukkah at home! Harissa Roasted Chickpeas & Carrots" quote="A simple way to try harissa and dukkah at home! Harissa Roasted Chickpeas & Carrots"]

    📖 Recipe

    Harissa Roasted Carrots & Chickpeas with Pomegranate, Tahini & Dukkah

    Roasted carrots with harissa, chickpeas, and pomegranate. A healthy and colorful plant-based (vegan) entree or side dish. Harissa, dukkah, & tahini flavors!
    5 from 1 vote
    Print Pin Save Saved! Rate
    Course: entree, side, Vegetables
    Cuisine: dairy-free, gluten-free, vegan, vegetarian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 3
    Author: Stephanie McKercher, RDN

    Ingredients

    • 1 15 ounce can drained, rinsed, and thoroughly dried chickpeas
    • 20 small peeled carrots about 2 cups
    • 1 tablespoon harissa
    • 1 teaspoon honey or maple syrup for vegan
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon toasted sesame oil
    • Salt and pepper
    • ¼ cup pomegranate arils
    • 1 tablespoon runny tahini
    • 1 tablespoon dukkah seasoning

    Instructions

    • Preheat oven to 400º F and spread chickpeas and carrots on a baking sheet and set aside.
    • Whisk together harissa, honey/maple syrup, balsamic vinegar, sesame oil, and salt and pepper. Pour over chickpeas and carrots and toss lightly until fully coated. Place baking sheet on center rack of oven and roast until carrots are tender, and chickpeas are golden brown, about 30 minutes.
    • Remove baking sheet from oven and transfer carrots and chickpeas to a serving dish. Add pomegranate arils, drizzle tahini over top, and sprinkle with dukkah before serving. Enjoy!
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

    Have you ever tried harissa or dukkah? What are your favorite ways to enjoy?

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    1. Billy says

      February 19, 2018 at 4:38 pm

      5 stars
      This looks great! can't wait to try this at home. I love roasting vegetables and pretty much anything I can in harissa. It is such a great ingredient and adds such great flavor to almost every dish. Thank you for sharing!

      Reply
      • Stephanie McKercher, RDN says

        February 19, 2018 at 4:58 pm

        Thanks so much, Billy! I agree—you can't beat the flavor that comes out of vegetables when you roast them. And harissa just makes everything better! 🙂

        Reply
    2. Gabriella says

      January 06, 2017 at 4:43 am

      I think I can honestly say that I've never seen carrots look so damn good. WHOA. I'll definitely need to give these a go. Thank you for the inspiration to give carrots another try 😉

      Reply
      • Stephanie McKercher, RDN says

        January 13, 2017 at 8:49 am

        Haha thanks so much Gabriella! Carrots are one of my favorite vegetables, so I'm happy to have a potential convert. 😉

        Reply

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    Hello! My name is Stephanie. I'm a registered dietitian, recipe developer, and cookbook author. Here on Grateful Grazer, you'll find easy, plant-forward recipes, vegetarian nutrition information, and approachable guides to meal planning and prep.

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