Carrots roasted with pomegranate molasses and harissa

We live on a small island, and although our local shops generally do very well for range and price of stock, some ingredients are hard to come by. I have some rather exotic recipe books, and so I have become better at substituting and messing around with recipes to make them fit. 

Pomegranate molasses adds a fruity sharpness to the dish, and helps the dressing to stick to the carrots. The harissa is hot and fragrant at the same time. 

This time, I had some random carrots, so I turned to Ottolenghi’s book, Simple, and adapted one of his ideas, and I made this. I served it with bread, cheese, and an aubergine dish. 

INGREDIENTS:

  • 1 tsp ground cumin
  • 1 tsp honey
  • 1 tbsp rose harissa (or ordinary harissa)
  • 1 tbsp olive oil (or 50/50 melted butter and oil)
  • 1 tbsp pomegranate molasses
  • 400g carrot batons
  • salt
  • Coriander leaves to garnish

METHOD:

  • Heat the oven to 220C
  • In a small bowl, mix the cumin, honey, harissa, oil and molasses with a good pinch of salt. It should be the consistency of mayonnaise. 
  • Add the carrot batons, and stir to coat in the mixture
  • Line a baking sheet with tin foil, and spread out the carrots. Roast them for 15 minutes or so, until they are beginning to brown but still have some ‘bite’ to them.

Transfer to a serving dish and garnish with coriander leaves. 

Turkish red lentil kofte

This is the last of the five recipes that I learned in Turkey, at Cookistan. There was another recipe for poached stuffed artichoke hearts, but artichokes are not readily available locally, so I think I will stop with this one. This is so easy; filling, tasty and vegan. 

In this recipe, the addition of the wheat to the lentils adds texture to the mixture, so that it can be formed into small and tasty kofte balls. 

INGREDIENTS:

  • 200g red lentils
  • 2 to 3 cups of water
  • 125g fine bulgur wheat
  • 60 ml olive oil
  • 1 tbsp tomato paste
  • 1 tbsp pepper paste
  • 1/2 onion, finely chopped
  • 3 tbsp olive oil
  • 3 spring onions
  • a handful each of mint, parsley and dill
  • 1/4 tsp red pepper flakes
  • 1/4 tsp ground cumin
  • salt and pepper

METHOD:

  • Rinse the red lentils then boil them in the water; bring the water and lentils to the boil, then turn down to simmer, partially covered until they are soft. There should be a little water left at the top of the cooked lentils.
  • Add the bulgur wheat and mix well. 
  • Fry the chopped onions in olive oil until soft, then add the tomato and pepper paste and continue to fry for another minute, before adding the spices. 
  • Add the onion mixture to the lentil mixture and stir to combine. 
  • Chop the herbs and spring onions finely, and add to the lentil mixture, season and mix well. You might need more than a teaspoonful of salt to taste. 
  • Form the mixture into kofte balls; take large walnut sized pieces of the mixture, and shape into small ovals. 
  • Serve the kofte balls on a bed of lettuce leaves. 

These taste better the following day, when the flavours have developed. They are very filling, and completely vegan. 

 

Chickpeas in a tomato and onion sauce with baharat spice blend

This was a portmanteau of a recipe. I had several recipes that looked very similar, so I took ideas from each one. This tastes really good and it is filling. We served it with kale braised in butter and pepper. 

INGREDIENTS:

  • 2 cans of chickpeas
  • 2 large onions
  • 2 cloves of garlic
  • 4 tbsp olive oil
  • 1 can of chopped tomatoes
  • 1 tbsp tomato puree
  • 1 tbsp sweet pepper puree
  • 1 tbsp baharat spice mix
  • 1 tbsp lemon juice
  • 1 tbsp date syrup or pomegranate molasses
  • OPTIONAL – 2 green peppers, chopped, or 450g spinach, chopped and cooked
  • Salt and pepper
  • Chopped mint and parsley, to garnish

METHOD:

  • Chop the onions finely, crush the garlic, and cook slowly in the olive oil for at least 10 minutes
  • Add the Baharat spice mix. If you are using green peppers, slice them thinly and add them to the onions, and cook for a further 5 minutes. 
  • Add the chopped tomatoes, tomato puree, pepper puree, and bring to a simmer. 
  • Add the chickpeas, and simmer until they are hot and tender. 
  • Add the salt, pepper, lemon juice and date syrup or pomegranate molasses. Adjust the quantities to taste. If you are using spinach, stir this in now. 
  • Garnish with chopped herbs before serving. This can be served hot or cold.