Carrots and Beans with Caraway, Harissa and Pistachios



Carrots and Beans with Caraway


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




Carrots and Beans with Caraway, Harissa and Pistachios

(adapted from here)

Ingredients:

  1. 1.5 cups baby carrots, sliced into 4 vertically
  2. 3/4 cup beans, chopped into 1″ pieces
  3. a good splash of olive oil
  4. 2-3 cloves of garlic, peeled and minced
  5. 1/4 teaspoon harissa, or more if you like the heat
  6. 1/4 teaspoon caraway seeds
  7. 1.5 teaspoons freshly squeezed lemon juice
  8. sea salt to taste
  9. 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.



Carrots with Caraway


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



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