Vegan Maghreb Bowl with Carrot Puree and Hot Chickpeas

Givaudan

Vegan Maghreb Bowl with Carrot Puree & Chickpeas

A flavourful plant-powered bowl with Moroccan spices exclusively created by our friends at Givaudan.

Serves 4

Prep time: 20 minutes

Cooking time: 25 minutes

Ingredients

For the Carrot Puree:

  • 900g carrots peeled, diced
  • 100g diced onion
  • 6 tbsp olive oil
  • 4 tbsp roasted sesame oil
  • 2 tsp salt
  • 2 tsp sugar
  • 1 cup of water
  • 1 lemon juice
  • 1 tsp ground cumin
  • Pinch of ground cardamom
  • Pinch of ground cinnamon

For the chickpeas:

  • 2 tin canned chickpeas, strained
  • 2 tomato diced
  • 2 small onions or spring onions diced
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 2 tsp tahini paste
  • 2 tbsp harissa paste, or more
  • Salt
  • Water

 

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.

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