Get a taste of North Africa with the flavors of harissa, a hot chili red pepper paste.
Ingredients
- 12 dried guajillo chiles
- 4 teaspoons cumin seeds
- 4 teaspoons coriander seeds
- 6 dried chiles de árbol
- 2 tablespoons ground Aleppo pepper
- 8 cloves garlic
- 1/4 cup tomato paste
- 1/4 cup lemon juice
- 2 cups olive oil
- Salt, as needed
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 tablespoon Spanish paprika
- 2 teaspoons ground Aleppo pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground cinnamon
- 3 tablespoons tomato paste
- 2 cups vegetable stock
- 1 (16-ounce) can chickpeas
- 1 (15-ounce) can diced tomatoes
- Salt, as needed
- 1 pound carrots
- Olive oil
About this recipe
Chef Blanton’s interest in sustainable regenerative farming and how it can be transferred to responsible sourcing in the restaurant industry has led him to use locally grown produce, when possible, for optimal flavor and nutrition. “When soil gets its nutrients from a nitrogen-fixing cover crop rather than a water-soluble nitrogen fertilizer, the nutrients are more readily available in the soil for the plant to use and will result in a more nutrient dense crop,” says Andrew. “I equate it to a doctor telling you vitamins and minerals are always better coming from a natural food source, rather than vitamin supplements.“ Find other seasonal dishes prepared by Chef Blanton for brunch and dinner at Congaree and Penn.
Instructions
1. To make harissa paste: Remove seeds and stems from guajillo chiles. Toast cumin and coriander seeds with dried guajillos and chiles de árbol, then grind to a powder. Add ground spices and remaining paste ingredients (except salt) into a blender and blend until smooth. Add salt to taste.
2. To make chickpea stew: Heat olive oil in a saucepan over medium heat. Add onion and sauté 2-3 minutes. Add garlic and sauté another minute. Stir in spices and tomato paste, then sauté 3 minutes. Deglaze with vegetable stock. Add chickpeas and diced tomatoes and simmer on medium low heat for about 45 minutes, stirring occasionally. Season with salt to taste.
3. To make carrots: Preheat oven to 375°. Peel or wash carrots and leave whole. Lightly coat with olive oil and place on baking sheet. Roast until nearly done, for about 15 minutes. Remove carrots and coat in harissa paste. Return carrots to oven and continue to cook until tender. Spoon stew into bowls and top with carrots.
