This spicy vegetarian carrot and chickpea tagine is quite versatile. Increase the cayenne pepper for a fiery quality, or add a bit more honey and the optional raisins for a sweeter dish. Using half broth instead of all water will add some depth.
Although tagines are traditionally served with Moroccan bread for scooping everything up like a dip, this dish works quite well over a bed of rice or couscous.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 3 to 4 servings
- 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 cup water (half vegetable or chicken broth, if desired)
- 1 1/2 to 2 cups cooked or canned chickpeas, drained
- 2 to 3 teaspoons honey
- 1/4 cup golden raisins (optional)
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.
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.
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.