This 2012 CrossHatch blend of Grenache and Syrah is a perfect pair for for this Harissa dish. The many flavors in the recipe play off the bold and spicy notes of the wine.
Harissa Roasted Roots with Crispy Chickpeas
- 4 med. beets, peeled & quartered
- 10 lg. carrots, peeled & halved
- 1 1/2 tbsp. harissa paste
- 2 tsp. ground cinnamon
- 1 tsp. ground cumin
- 1/2 tsp. ground ginger
- 1/4 c. extra virgin olive oil
- salt & pepper
- 1.5 c. cooked chickpeas
- 1 c. millet
- 1/4 c. dried currants
- 1/3 c. raw almonds, chopped
- 1/4 c. fresh cilantro
- 1/4 c. fresh italian parsley
- Juice of one lemon
1. Preheat oven to 425ºF. Whisk together harissa, cinnamon, cumin, ginger & olive oil in a small bowl. Place beets & carrots on a rimmed baking sheet and pour over half the dressing. Season with salt and pepper and roast in the oven until caramelized and tender, about 35-40 minutes, depending on size.
2. While the roots are roasting, cook the millet. Toast millet seeds in a small pot over medium until fragrant and toasty, about 3-5 minutes, then add 2 cups water and a pinch of salt. Bring to a boil, then cover and reduce to a simmer until water is absorbed, about 15 minutes. Remove from heat, let sit for a few minutes, then fluff with a fork.
3. About 15 minutes before the roots are done, toss the chickpeas in the remaining harissa dressing so that they are well coated, then place on the baking sheet along with the vegetables.
4. Add almonds, raisins, parsley & cilantro to cooked millet. Squeeze over the juice of one lemon and a few tablespoons of extra virgin olive oil. Serve alongside roasted roots and crispy chickpeas. Garnish with fresh herbs.
recipe adapted from Happy Hearted Kitchen