I made the Skillet Rosemary Chicken dish this weekend and I’m happy to report that it was just as good as I thought it would be. Thanks again to Rob who found the recipe and made it first. One bite was all I needed to know that I wanted to try it. I think this delicious chicken dish is going to become a regular on the company-for-dinner menu.
But today we’re talking carrots…not those measly thin sticks you munch on when you are dieting and not the over-cooked mushy kind either. I’m talking crunchy raw carrots paired with chickpeas and a spicy homemade dressing. The heat source is harissa, a North African chile paste, which you can find in your grocery store’s condiment section. This dish makes a light lunch (brown bag it) or as a side dish.
3 large carrots – washed, dried and ends trimmed
One 14.5 ounce can of chickpeas, drained
1 cup parsley leaves, loosely packed
1/3 cup extra virgin olive oil
3 TBS harissa
1 TBS white-wine vinegar
1 lemon, zested and juiced
1 tsp ground cumin
Salt and freshly ground pepper
1. Shred the carrots using a box grater (as if you’re making coleslaw). Transfer the shredded carrots to a large bowl and toss with the chickpeas and parsley leaves.
2. In a small bowl, whisk the olive oil with the harissa to combine. Slowly add the vinegar and lemon juice. Stir in the lemon zest and cumin, season with salt and pepper.
3. Add the salad dressing to the carrot mixture and toss to coat. Serve at room temperature or chilled (it will keep in the fridge for up to three days in an airtight container).
An original recipe from Pure Wow.com