Carrot and Chickpea tagine

Prep time: 10 minutes

Cook time: 40 minutes

Yield: 3 to 4 servings

Excellent - may want to do a 1.5 x recipe.  Used fresh ginger instead of dried

From:

http://www.amazon.com/Ras-Hanout-4-0-Zamouri-Spices/product-reviews/B000OUX2QA/ref=dp_top_cm_cr_acr_txt?ie=UTF8&showViewpoints=1

Ingredients:

  • 1 onion, chopped
  • 4 cloves garlic, finely chopped or pressed
  • 3 tablespoons olive oil
  • 1 1/4 teaspoons salt, or to taste
  • 1 teaspoon ginger
  • 1 teaspoon turmeric
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon Ras el Hanout, or more to taste (optional)
  • 2 or 3 tablespoons chopped parsley or cilantro
  • 4 or 5 carrots, peeled and cut into 1/4" thick sticks
  • 1 c. water (half vegetable broth if desired)
  • 1.5 to 2 cups cooked or canned chickpeas, drained
  • 2 to 3 tsp honey
  • 1/4 c. golden raisins (optional)

Preparation: 

  1. In the base of a tagine or in a large skillet with a lid, saute the onions and garlic in the olive oil over low heat for several minutes.
  2. Add the spices, parsley or cilantro, the carrots and the water. Cover and simmer over medium-low heat until the carrots are cooked to desired tenderness. In a skillet this may take up to 25 minutes; in a tagine a bit longer. 
  3. When the carrots are cooked, stir in the honey and add the chickpeas and raisins (if using). Continue simmering until the chickpeas are heated through and the sauce is reduced and thick. Taste, adjust seasoning if desired, and serve.