A very simple recipe with prominent Tunisian flavors of caraway and harissa.
We love carrots; they are nutritious, delicious and colorful. The way we eat them most frequently is raw, just crunch and munch. They kids love them too. This time as I was looking to make a quick side dish, I thought of incorporating the caraway seeds which I had not used in a long time. I also had harissa tucked in the corner of my refrigerator.
Everything came together pretty quick; a few beans, carrots, caraway and harissa and the pistachios from our trip. An uncomplicated recipe but with a lot of distinct flavors, which came together as exotic but perfect flavors from Tunisia – (A true traditional art, Tunisian cooking is highly inventive, combining mutton or fish with assorted vegetables and flavoring them with coriander, caraway, anise or cumin – not to mention lemon, olive oil and the famous harissa, which are used in numerous dishes….source)
Carrots and Beans with Caraway, Harissa and Pistachios
(adapted from here)
Ingredients:
- 1.5 cups baby carrots, sliced into 4 vertically
- 3/4 cup beans, chopped into 1″ pieces
- a good splash of olive oil
- 2-3 cloves of garlic, peeled and minced
- 1/4 teaspoon harissa, or more if you like the heat
- 1/4 teaspoon caraway seeds
- 1.5 teaspoons freshly squeezed lemon juice
- sea salt to taste
- 1/8 cup roasted pistachios, chopped ( I have used chile roasted pistachios that we got back from our trip) – feel free to use any kind of nuts you prefer.
Preparation:Cook the carrots and the beans in salted water (just enough water to scantily cover the vegetables) until just about cooked. (enough to remove the raw taste; they should still be crunchy).
Drain, but save some the cooking liquid.
In a pan add the caraway seeds and olive oil. Heat the pan with the seeds and the olive oil. Reduce the heat and add the minced garlic and harissa. Quickly stir it around.
Add the drained vegetables, and stir fry at medium heat for about 4-6 minutes. Add some of the reserved cooking liquid ( about 1/4-1/3 cup) and salt to taste, cook at high heat while constantly stirring till all the liquid is gone. The carrots should be crunchy tender.It is going to be a dry dish.
Stir in the lemon juice. Sprinkle the pistachios/nuts.
Serve warm as an appetizer, salad or a side dish. Serve with some Pita bread/or any flat bread if needed.
This recipe is for NCR- Carrots hosted by Jac of The Tinned Tomatoes.
Related Posts:
Herbed Carrots with Ginger Garlic Butter
Potato Salad with Herbs and Tomatoes – A Fresh Moroccan Taste
Moroccan Carrot and Orange Salad
Saffron and Honey Glazed Root Vegetables
A lovely veggie dish!
Cheers,
Rosa
Wow this looks so fresh, healthy, and full of flavor. I can’t believe I have yet to try harissa. Luckily I see you’ve linked to a recipe for that too.
Looks simple and hearty. The colors in this dish implies how healthy and flavorful it is.
I too make this type of healthy one..but additon of harissa and pistachios are new to me….
I love the simplicity of this dish. And harissa in anything, is fabulous. A Tunisian friend of mine got me hooked onto it. Yummmy!
A simple and delicious dish!
Love those colors….we too big fan of crunching & munching carrots. I have never used caraway seeds, thou got a pack of it few weeks back but still not used it…
Anytime comfort sidedish
Oh this is top notch…and I love the colours!
My daughter is such a hater of food so you can imagine how she must be feeling about veggies. So I always hunt for recipes like this one and I’m sue the taste of this dish will confuse her 🙂
Wow….yum! It looks so colourful and summer-y!
Wow! This is my kind of food:). I love veggies sprinkled with pine nuts, roasted slivers of almonds, pistas. Mouth watering!
feel like preparin ths
Wat a fabulous looking veggies,,yummm!
What a colorful , munchy veggie bowl. Ar bol kamon acho? Pujoo er ki plan?
Deepa
Hamaree Rasoi
The harissa and pistachios are a terrific addition!
Hi,
Wow….yum! It looks so colorful,,,Looks simple and hearty. The colors in this dish implies how healthy and flavorful it is.thanks for sharing this recipe.
Simple yet healthy
Great dish Soma, very colourful and bet it tastes great with pistachios. I’ve left you a message on flickr. Please contact me for something personal.
I’m not usually a carrot guy, but this recipe makes me rethink that idea some. I’ll try adding in some Pleasoning seasoning to try to cater it more towards my flavors. Thanks for the recipe!