North African Butter Bean Bowls
with Carrot Tahini & Spicy Hazelnut Harissa
Harissa is a hot red chile pepper paste often used in northwestern Africa, including Algeria, Libya, Mauritania, Morocco, and Tunisia. We pair this fiery paste with sweet dates and toasted hazelnuts for the ultimate condiment. Ultra-creamy, whipped carrot tahini lays a velvety base for aromatic butter beans and quinoa.
INGREDIENTS
- 1/4 cup hazelnuts, chopped
- 4 carrots, peeled and chopped (about 2 1/2 cups) (divided)
- 1 yellow onion, peeled and chopped (divided)
- 2 tsp ground cinnamon (divided)
- 1/4 cup white quinoa
- 13.4 oz butter beans, drained and rinsed
- 1 oz ginger, peeled and chopped (divided)
- 1/2 cup cashews, soaked in 1 cup hot water
- 2 tbsp pesto tahini (divided)
- 1 lemon, zested and juiced (divided)
- 1 oz California dates, chopped
- 1 tbsp harissa paste
- 1 tbsp maple syrup
- 3 tbsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Toast hazelnuts in small saucepan over medium heat, shaking often, until fragrant, 2 to 3 minutes. Transfer to small bowl. Wipe saucepan clean. (4-serving meal: use 2 cups water)
Heat 1 tbsp olive oil in same small saucepan over medium-high heat. Add just half the carrots and just half the onion and cook until beginning to brown, 6 to 8 minutes. Add just half the cinnamon, quinoa, ¾ cup water, and a pinch of salt and pepper. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and carrots are tender, 14 to 16 minutes. Remove from heat and keep covered to steam until grains are tender, 2 to 5 minutes. Stir in butter beans and season to taste with salt and pepper. Cover to keep warm. (4-serving meal: use 2 tbsp olive oil, 1½ cups water)
Heat 2 tbsp olive oil in medium saucepan over medium-high heat. Add remaining carrots and remaining onion and cook until beginning to brown, 6 to 8 minutes. Add just half the ginger, remaining cinnamon, ½ tsp salt, and a pinch of pepper and cook until fragrant, about 1 minute. Add 2 cups water and bring to a boil. Reduce heat to medium-low, cover, and simmer until vegetables are tender, 20 to 22 minutes. (4-serving meal: use ¼ cup olive oil, 1 tsp salt, 4 cups water) (TIP: Keep remaining ginger for your own use.)
Carefully transfer aromatics to blender. Drain cashews and add to blender. Add just half the pesto tahini and just 3 tbsp lemon juice. Purée until very smooth and creamy, about 1 minute. Season to taste with salt. (4-serving meal: use just 6 tbsp lemon juice) (TIPS: Vent blender (by removing plastic center of lid) and begin blending on low and finish on high to avoid splashing. Keep remaining tahini for your own use.)
Add dates, harissa, maple syrup, just half the lemon zest, and ¼ tsp salt to bowl with toasted hazelnuts and stir to combine. Smear carrot tahini in bowls. Top with north African butter beans and quinoa and dollop with spicy hazelnut harissa. Enjoy! (4-serving meal: use ½ tsp salt) (TIP: Extra carrot tahini can be eaten as a dip with veggies and pita.
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