Sweet & Spicy Hazelnut-Harissa Beans

Heat 2 tsp olive oil in medium saucepan over medium-high heat. Add just half the carrots and cook until beginning to brown, 6 to 8 minutes. Add just ½ oz ginger, just 1 tsp cinnamon, ½ tsp salt, and a pinch of pepper and cook until fragrant, about 1 minute. Add 1 cup water and bring to a boil. Add cashews, reduce heat to medium-low, cover, and simmer until cashews are soft, 14 to 16 minutes.

Carefully transfer tahini mixture to blender. Add just 1 tbsp pesto tahini and lemon juice. Purée until very smooth, about 1 minute. Season to taste with salt and set aside. (TIP: Vent blender (by removing plastic center of lid) and begin blending on low and finish on high.)

Toast hazelnuts in small saucepan over medium heat until fragrant, 2 to 3 minutes. Transfer to small bowl and set aside; wipe saucepan clean.

In same small saucepan, heat 2 tsp olive oil over medium-high heat. Add remaining carrots and cook until beginning to brown, 6 to 8 minutes. Add 1 tsp cinnamon, ½ cup water, and a pinch of salt and pepper. Bring to a boil, cover, reduce heat to low, and cook until carrots are tender, 7 to 10 minutes. Stir in beans, season to taste with salt and pepper, and cover to keep warm.

Stir dates, harissa, ½ tsp olive oil, just half the lemon zest, and a pinch of salt into bowl with hazelnuts. Smear carrot tahini in serving bowls. Top with beans and hazelnut harissa. Serve with toasted flatbread and lemon wedges. Enjoy!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.