Spicy carrots with garlic and harissa

Ingredients for 4 servings:

• 800 g carrot(s), sliced
• 1 tsp spice paste (harissa)
• 3 garlic cloves, very finely chopped
• 1 tsp coriander, ground or crushed
• 4 tbsp olive oil
• 3 tbsp lemon juice
• 1 tsp sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the sliced ​​carrots in plenty of water with a little salt for about 10 minutes, then drain. Mix the harissa with 80 ml of water or cooking liquid. Fry the finely chopped garlic in the heated olive oil and then add the coriander. Let it simmer for about 3-4 minutes and then deglaze with the liquefied harissa. Add the lemon juice and sugar. Let this broth simmer for about 3-4 minutes, season to taste and add more harissa if desired. Pour over the carrots and simmer for another 5 minutes to allow the carrots to absorb the liquid. Serve sprinkled with fresh parsley and coriander. Can be eaten hot or cold (stirring gently now and then while it cools). It is particularly delicious cold.