Name: MOROCCAN GRILLED CARROTS WITH NIGELLA SEEDS ON BUTTER BEAN PUREE
Ingredients: 1/2 cup dry Organic Butter Beans; 1/4 cup red wine vinegar; 1 + 1/2 garlic cloves, minced (divided); 1/2 teaspoon ground cumin; 1/4 teaspoon smoked paprika; 1 teaspoon honey; 1/2 teaspoon salt; 2 tablespoons olive oil; 1 bunch large carrots sliced in half lengthwise; 1/2 lemon juiced; ¼ cup chopped flat-leaf parsley; 1 tablespoon nigella seeds

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May 05, 2024 1 min read

Inspired by the diverse flavors of Morocco, this delectable plant based dish combines the smoky sweetness of grilled carrots with the aromatic allure of nigella seeds, all atop a luxurious bed of butter bean puree. Whether enjoyed as a standout side or as a sumptuous vegetarian main course, each bite promises a symphony of spices and creamy indulgence. Join us in savoring the essence of summer gatherings with this unforgettable culinary creation.

MOROCCAN GRILLED CARROTS WITH NIGELLA SEEDS ON BUTTER BEAN PUREE

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This delectable plant based dish combines the smoky sweetness of grilled carrots with the aromatic allure of nigella seeds, all atop a luxurious bed of butter bean puree.

Author:

Lisa Riznikove

Image of MOROCCAN GRILLED CARROTS WITH NIGELLA SEEDS ON BUTTER BEAN PUREE

Ingredients

1/2 cup dry Organic Butter Beans
1/4 cup red wine vinegar
1 + 1/2 garlic cloves, minced (divided)
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1 teaspoon honey
1/2 teaspoon salt
2 tablespoons olive oil
1 bunch large carrots sliced in half lengthwise
1/2 lemon juiced
¼ cup chopped flat-leaf parsley
1 tablespoon nigella seeds

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Directions

Cook the butter beans with just salt, enough water to cover by a couple inches and a drizzle of olive oil. Pressure cooker on high for 25 minutes then allow pressure to release naturally for at least 15 minutes. Or cook on the stovetop for aprox. 60-90 minutes.
Preheat the grill to medium low.
Combine the vinegar, 1 clove garlic, cumin, paprika, honey, salt and olive oil in a small bowl and set aside.
Drizzle the carrots with olive oil then generously season them with salt and pepper tossing to coat.
Grill the carrots 5-8 minutes per side until they have grill marks and are fork tender.
Remove and allow to cool.
Put the beans in a blender with a tablespoon of the cooking liquid, lemon juice, 1/2 clove of garlic, a sprinkle of salt and freshly cracked pepper. Blend until smooth.
Spread the bean puree on the bottom of a serving plate.
Toss the carrots in the dressing, use tongs to place the carrots on top of the bean puree, sprinkle with parsley and nigella seeds and enjoy.

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Moroccan Grilled Carrots with Nigella Seeds on Butter Bean Puree

MOROCCAN GRILLED CARROTS WITH NIGELLA SEEDS ON BUTTER BEAN PUREE

Ingredients