Bring a large pot of salted water to a boil. Add carrot chunks and boil for 12-18 minutes until just fork-tender. Do not overcook.

Drain carrots well and let them steam dry in a colander for 3-5 minutes.

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

In a small bowl, whisk together the harissa, honey, olive oil, garlic, cumin, salt, and pepper to create the glaze.

Place the dried carrots onto the baking sheet. Use the bottom of a heavy glass or spatula to press down on each piece, smashing them flat to about 1/4-inch thickness.

Brush the harissa honey glaze generously over each smashed carrot, ensuring it gets into all the crevices.

Roast in the oven for 20-25 minutes, or until the edges are dark, caramelized, and extremely crispy. Watch carefully at the end so the honey does not burn.

Mix the labneh with lemon juice and a pinch of salt. Swoop it onto a serving platter. Arrange hot carrots over the yogurt. Garnish with pistachios, herbs, and a drizzle of olive oil. Serve hot.