August 7, 2018

Sous Vide Harissa Carrots With Crispy Chickpeas

Recipe: Kristen Eppich

Prep Time: 30 minutes

Total Time: 2 1/4 hours

If you can’t fit all the carrots into one freezer bag, use a second bag and add 3 tablespoons of oil and 1⁄2 teaspoon of both salt and sugar to the recipe. Make sure that the carrots lay flat so they’re evenly exposed to the heat. If the bag floats, use a stainless steel spoon or spatula to keep it submerged.


  • 20 fresh mint leaves


  • 16 small to medium carrots, about 1 1⁄2lbs.
  • 1⁄4 cup olive oil, divided
  • 1⁄2 tsp sugar
  • 1⁄2 tsp salt
  • 2 tbsp unsalted butter
  • 1 tbsp harissa paste

Crispy Chickpeas

  • 1 540 mL (19 oz.) can chickpeas
  • 2 tbsp olive oil
  • Kosher salt and freshly ground pepper
  • 1⁄2 tsp sweet paprika
  • 1⁄4 tsp ground cumin


  • 1 cup plain yogurt
  • 1 small garlic clove, grated
  • 2 tsp lemon juice
  • Salt and pepper, to taste
  • 20 fresh mint leaves


Yield: Serves 4

Cook Carrots

  1. Fill an 8-quart pot three-quarters full with warm water. Submerge sous vide machine in pot and heat water to 176°F.
  2. Peel carrots and place in freezer bag. Add 3 tbsp oil, sugar and salt and rub to coat, then flatten carrots into single layer. Leave bag unsealed.
  3. When water has come to temperature, sink all but top of bag in water to let air escape. Clip unsealed bag to side of pot. Cook for 2 hours.

Bake Chickpeas

  1. Preheat oven to 400°F. Drain chickpeas and rinse with cold water. Lay on paper towels to dry thoroughly.
  2. Place chickpeas on baking sheet and drizzle with oil. Season with salt and pepper and stir to coat.
  3. Bake chickpeas for 30 to 35 minutes, or until crispy and golden, shaking the tray every 10 minutes.
  4. Remove from oven. Sprinkle immediately with paprika, cumin and generous amount of salt and pepper. Shake tray to coat, then allow chickpeas to cool.
  5. In bowl, mix yogurt with garlic and lemon juice. Season with salt and pepper to taste. Set aside.

Finish Carrots

  1. Heat large frying pan over medium-high heat. Add butter and harissa paste, and stir until paste is loosened.
  2. Remove carrots from freezer bag and add to pan. Stir until coated in mixture and warmed through.

Assemble And Serve

  1. Spoon yogurt mixture into 4 wide bowls, then divide carrots evenly.
  2. Top each serving with 2 heaping tbsp chickpeas and mint leaves. Drizzle with more olive oil, if desired.

Stacey Brandford


House & Home June 2018