Fruits and Veggies Monday Week #50 | Orange Harissa Carrot Tapis with Curried Chickpea Flatbread

Good day my Fruits and Veggies connoisseurs. It’s week 50 of @lenasveganliving Fruits and Veggies Contest! Time does fly; school will be starting and summer will pass!

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I want to thank @lenasveganliving for hosting this weekly event. Through thick and thin, even technical troubles won’t keep her away! We are so blessed to have such a wonderful community to share our successes and even failures!

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Summertime...time to enjoy cookouts, friends and family. I love to serve appetizers and treats when we have a big group (although I have to say Mr. Bird and I frequently have appetizers for dinner).

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I have been waiting to share this recipe with you all. Last week I was ready only to discover Mr. Bird had just finished eating one of the main ingredients…oranges. So I had to wait until this week, but that’s okay! As many of you know, I love my morning juices. I am always experimenting with ways to utilize the pulp which is the bi-product of juicing.

Hence today’s recipe! I had a carrot juice this morning, and so I’ll share my carrot recipe!

Orange Harissa Carrot Tapis with Curried Chickpea Flatbread

I used

Salad

• 2 teaspoons Harissa
• 4 tablespoons fresh squeezed Orange Juice
• 3 tablespoons Extra Virgin Olive Oil
• 1/4 teaspoon Cumin
• 1/4 teaspoon salt
• 1 Orange (diced)
• Zest from Orange
• 3 Cups of Carrot Pulp
• ½ cup fresh Cilantro

Flatbread

• 1 cup toasted Chickpea flour
• 1 cup filtered water
• 2 tablespoons Coconut Oil
• 1 ½ teaspoons Curry
• 1/4 teaspoon black pepper
• Pinch of Sea salt

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Prep

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I made the Harissa Sauce a few days ago however you can also buy this at the market. I made the dressing first by adding the Harissa, orange juice, olive oil, cumin and salt in a glass jar. Shake it well and set aside.

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Mix carrot, orange, zest and diced cilantro together. Add dressing and mix. I refrigerated this for the afternoon to allow the flavors to meld.

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While that was in the fridge I started the flatbread. Whisk the chickpea flour and water together in a bowl. Set the bowl aside to rest for 2-4 hours. Preheat your oven to 450 degrees. Lightly oil either an 8x8 baking pan or muffin tin. I like using the muffin tin to create individual flatbreads

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Skim the foam from the top of the chickpea mixture, and then add the oil, curry, salt and pepper. I placed the baking pan in the oven for 5 minutes, and then carefully pour the batter evenly in the pan or muffin tin. Bake flatbread for about 12- 15 minutes or until the edges begin to brown.

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This tasty tapas can be served as an appetizer or a meal, in wraps or on a salad!

Enjoy!

Thanks again @lenasveganliving, another great week! So glad you stopped by!

And as always, blessings to you all!