Harissa Carrots, Chickpeas & Herb Quinoa

Name: Harissa Carrots, Chickpeas & Herb Quinoa
Yield: 4 main-course portions
Ingredients: 800 g Carrot, peeled, halved lengthways; 400 g Cooked chickpeas; 180 g Dry quinoa; 360 ml Water; 35 ml Olive oil; 25 g Harissa paste, vegan; 120 ml Lemon & Tahini Dressing; 20 g Parsley; 3 g Salt

Roast harissa carrots and chickpeas over herb quinoa, finished with tahini.

Harissa Carrots, Chickpeas & Herb Quinoa prepared as described in the recipe

Roast harissa carrots and chickpeas over herb quinoa, finished with tahini.

Written for 4 main-course portions

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Ingredients

Serves

Carrot, peeled, halved lengthways800 g
Cooked chickpeas400 g
Dry quinoa180 g
Water360 ml
Olive oil35 ml
Harissa paste, vegan25 g
Lemon & Tahini Dressing120 ml
Parsley20 g
Salt3 g

Method

Toss carrots with approximately two thirds of the oil, harissa and salt. Roast at 210°C for 30 to 35 minutes until tender and charred at edges; add chickpeas for the final 15 minutes.
Rinse quinoa and simmer in measured water for 15 minutes; rest covered 10 minutes, then fluff with remaining oil and parsley.
Plate quinoa, carrots and chickpeas and finish with tahini dressing.

Chef’s notes

Use a plant-based harissa paste; the existing Moroccan Harissa Butter contains dairy and is unsuitable here.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Sesame.

Vegan

Last refined · October 2026