Harissa Chickpeas over Garlic Swiss Chard and Moroccan Spiced Carrots

Prep Time: 20 minutes | Cook Time: 30 minutes | Serves: 4 servings

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Harissa Chickpeas:

5 dried chili peppers (such as ancho, guajillo or chipotle)

¼ cup red wine vinegar

2 tablespoons lemon juice

1 teaspoon lemon zest

4 cloves garlic

¼ cup olive oil

1 teaspoon coriander seeds, ground with a spice grinder, mortar and pestle or rolling pin

¼ teaspoon pepper

Carrots:

2 pounds carrots, peeled and cut in half

2 tablespoons olive oil

Salt

Pepper

⅛ teaspoon allspice

½ teaspoon ground coriander

½ teaspoon cumin

⅛ teaspoon hot paprika or cayenne pepper

1 tablespoon honey

Swiss Chard:

2 large bunches of Swiss chard, removed from ribs and roughly chopped

1 tablespoon olive oil

2 cloves garlic, minced

¼ cup white wine or 2 tablespoons lemon juice

Salt and pepper

¼ teaspoon allspice

⅛ teaspoon nutmeg

½ teaspoon salt

⅓ cup tomato paste

2 cans of chickpeas, drained and rinsed

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1. For the Harissa: Soak the dried chilies in the vinegar for 45 minutes or until they are softened. When the chilies are soft, add all of the harissa ingredients (including the vinegar) to a blender and process until it is smooth. Season the harissa with addition salt and pepper.

2. Preheat oven to 425°F.

3. In a medium bowl, combine the chickpeas and enough of the harissa to coat them. You want them covered in the paste but not swimming.

4. Meanwhile, line a large baking sheet with parchment paper or foil. Place the carrots on the pan and toss them with the oil, honey and spices. Bake the carrots for about 30 minutes, or until they are tender and caramelized.

5. In a large sauté pan heat 1 tablespoon of olive oil over medium-high heat. Add the garlic and sauté it for 30 seconds before adding the Swiss chard. Once the chard begins to wilt, pour in the wine and season it with salt and pepper. Sauté the chard for about 5 minutes, or until it is wilted and tender.

6. Heat another skillet over medium heat. Add in the harissa coated chickpeas and sauté them for 6-8 minutes, or until they are starting to brown.

7. To Assemble: Place a portion of the wilted chard on a plate, top it with a scoop of the harissa chickpeas and serve with the roasted Moroccan spiced carrots.