DUKAI

Prepare first

This dish uses one preparation, which has its own recipe. Each is shown at the quantity its own recipe makes.

Harissa Carrots, Chickpeas & Herb Quinoa

Back to the recipe

Cooking

Step 1 of 3

1 of 3

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.

Suggested from the step’s words, “30 to 35 minutes”. Check it at 30 min; the step allows up to 35 min.
Set your own timer

Swipe, or use the arrow keys

What you are cooking with
  • 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
The whole method