Smoky Sunset

Roast the vegetables

1. Preheat the oven to 220°C fan-forced.
2. Peel the carrots, trim the ends and roughly chop into 3–4cm pieces. Peel and roughly chop the onion. Remove the garlic clove skins.
3. Place the carrots, onion and garlic onto a large roasting tray. Add the harissa paste, olive oil, honey, ground cumin, smoked paprika, salt and freshly cracked black pepper. Toss well until all the vegetables are evenly coated.
4. Spread into a single layer and roast for 35 minutes, turning halfway through, until the vegetables are tender and caramelised. Cool, and set aside.

Crispy harissa chickpeas

1. Drain and rinse the chickpeas thoroughly before patting them completely dry with paper towel. Transfer the chickpeas to a second roasting tray.
2. Add the olive oil, harissa paste, cumin, smoked paprika, salt and pepper, then toss until evenly coated.
3. Roast for 25–30 minutes, shaking the tray halfway through cooking, until crisp and golden. Set aside.

Flatbreads

1. While the vegetables are roasting, combine the self-raising flour, Greek yoghurt, olive oil and salt in a large mixing bowl.
2. Mix until a soft dough forms. Transfer the dough onto a lightly floured bench and knead for 2–3 minutes until smooth.
3. Divide into four equal portions and roll each portion into a thin round approximately 8–12cm in diameter.
4. Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook each flatbread for 1–3 minutes on each side, or until puffed with golden charred spots. Wrap in a tea towel to keep warm.

Soup

1. Transfer the roasted carrots, onion and garlic to a large saucepan. Pour in the vegetable stock.
2. Using a stick (hand) blender, blend until the soup is completely smooth and velvety.
3. Place the saucepan over medium heat and bring the soup to a gentle simmer for 5–10 minutes, stirring occasionally.
4. Taste and adjust the seasoning with additional salt and freshly cracked black pepper if required. Keep warm over low heat until ready to serve.

Quick dukkah

1. Place the almonds, hazelnuts, sesame seeds, cumin seeds and coriander seeds into a dry frying pan.
2. Toast over medium heat for 3–5 minutes, stirring regularly until fragrant. Allow to cool slightly.
3. Using a mortar and pestle and/or small food processor, crush into a coarse crumb.

To serve

1. Ladle the soup evenly into four serving bowls.
2. Top each bowl with crispy harissa chickpeas and a sprinkle of dukkah.
3. Add a spoonful of Greek yoghurt and gently swirl or pipe it through the soup. Finish with 2 fresh mint leaves per bowl.
4. Serve immediately with 2 pieces of warm homemade Greek yoghurt flatbread alongside for dipping.