Carrot Puree and Egyptian Spice Mix with Nuts and Olive Oil

A flavorful carrot puree with a crunchy nutty spice mix. Absolutely make and serve both of these dishes together. Simply boil the carrots until tender and then add the spices. I only made a quarter of the recipe and didn't have any harissa on hand, so I substituted a bit of the sauce from canned chipotle chiles that I had on hand. The dukkah is fantastic. I served both dishes with chickpea crepes (recipe also from this book), but I imagine that the dukkah would also be good served with olive oil and a good crusty baguette.