HARISSA ROASTED VEGGIES with Whipped Feta

• servings: 4 servings
• total time: 45 minutes

Ingredients

1 (15-ounce) can chickpeas

1 pound medium carrots

1 large red onion

3 tablespoons extra-virgin olive oil

2 tablespoons harissa, plus more for serving

2 teaspoons honey

Kosher salt

1(8-ounce) block feta cheese

½ cup plain full-fat Greek yogurt

½ lemon

Handful of fresh soft herbs, such as parsley, dill, cilantro, basil, or a mix

Handful of toasted nuts, or ¼ cup toasted seeds

Directions

1. Preheat the oven to 425°F.

2. Dump the chickpeas into a colander. Drain them, but do not rinse.

3. Arrange a few layers of paper towels on a rimmed baking sheet, then pour the drained chickpeas on top. Use another paper towel to pat them very dry. Discard all the paper towels, then shake the chickpeas into an even layer. There will be some chickpea skins on the baking sheet now-no need to pick them out. They'll roast up into crispy little bits and be delicious!

4. Cut the carrots on the diagonal into ½-inch-thick slabs and thinly slice the onion. Add the carrots, onion, olive oil, harissa, honey, and 1 teaspoon salt to the chickpeas and toss to coat well.

5. Roast for 25 to 30 minutes, until the carrots are golden on the outside but fork-tender.

6. Meanwhile, in a blender or food processer, combine the feta and yogurt. Zest and juice the ½ lemon into the blender and add a pinch of salt. Blend on high speed until smooth, scraping down the sides as needed, 30 to 45 seconds. If it's too thick and your blender is having a hard time mixing, add a bit of water, a splash at a time, until the desired consistency is achieved.

7. Chop the herbs and nuts.

8. Taste the roasted veggies and add more salt as needed. Stir in the herbs.

9. Spread a nice spoonful of whipped feta over the bottom of your bowl or plate and top it with a pile of roasted veggies and a sprinkle of nuts. Add another dollop of harissa on top if you love spice.