Moroccan-Style Spicy Carrot Dip

Ingredients

• 2 pounds carrots, peeled and cut into rough chunks
• 1 tablespoon sugar
• Kosher salt
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 medium cloves garlic, minced
• 1 knob ginger, grated on the medium holes of a box grater
• 2 tablespoons capers, drained
• 1/4 cup pitted green olives, roughly chopped
• 1/4 cup fresh parsley or cilantro leaves
• 2 tablespoons harissa, or more to taste
• 1/2 cup extra virgin olive oil
• 1 recipe grilled naan or store-bought flatbread heated on grill or in a dry skillet

Directions

1. Put the carrots in a large saucepan, then pour in enough water to rise 1/2 an inch above them. Stir in the sugar and 1 teaspoon salt. Set the pan over high heat and bring everything to a boil. Cook, stirring now and then, until the carrots have softened and the water is gone, about 15 minutes. Keep cooking and stir without stopping until the sugar turns a pale golden caramel, about 5 minutes longer. Take the pan off the heat and immediately pour in 1/2 cup water.
2. Scrape the carrots and caramel into a food processor bowl. Start with the cumin and coriander, then add the garlic, ginger, capers, olives, parsley or cilantro, and harissa. Use 6 to 8 one-second pulses, stopping to scrape down the processor as needed, until the mixture is coarsely chopped.
3. Turn the processor on and stream in nearly all of the olive oil, holding back a couple tablespoons for the finish. Taste and adjust with additional salt. Spoon the dip into a serving bowl, drizzle the reserved olive oil over the top, and serve with warm flatbread.