Vegan Maghreb Bowl with Carrot Puree and Hot Chickpeas

Method

For the carrot puree:

• Sautee the onion and carrot in both oils for 4-5 minutes on moderate to low heat until glossy, quench with water and gently simmer until soft.
• Season with remaining ingredients and blend smoothly.

For the chickpeas:

• Sautee the onion until glossy. Add the diced tomato, garlic and chickpeas and sweat for 1 minute while stirring. Add the tahini paste and some water to avoid roasting, and season to taste with lemon, salt and harissa as you like it.

To serve:

• Put the carrot puree at the bottom of a bowl plate and top it up with the chickpeas preparation.
• Garnish with parsley and a lemon slice.