Green Harissa Cannellini with Spice-Crusted Carrots

Preparation info
  • Serves


    • Difficulty


Appears in
Set a Table

By Karen Dudley

Published 2018

  • About

Both the elements in this dish – the Green Harissa cannellini and the Spiced Carrots – are versatile and delicious. Here we have combined them so that they can be served as a main dish or an accompaniment. The spice rub would be great on all roasted root vegetables. The yoghurt offers creamy comfort to the spiciness of the carrots.


  • 200 g dried cannellini beans, soaked overnight and boiled in unsalted water for 45 mins to an hour (or one tin of cannellini beans)
  • 5 tbsp vegetable oil</


If you are preparing your own beans, put them on to boil while you make your spice mix. In a small bowl, mix together the salt, sugar, mustard, paprika, chilli flakes, cumin, coriander and pepper.

Preheat the oven to 200°C. Pour the vegetable oil onto a large baking paper-lined