Spicy carrot and chickpea tagine

View a printable shopping list for this recipe. I've found an error on this page

Spicy carrot and chickpea tagine
Servings:	Serves 4
Total time:	45 minutes
Preparation time:	20 minutes
Cooking time:	25 minutes
Difficulty:

Spicy carrot and chickpea tagine - about this recipe

Another ghent night contender, this spicy vegetarian tagine (which can be made in a normal saucepan if you wish) is simple to make, delicious and healthy.

If you are making this for 2 people, just reduce the amount of carrots and chickpeas, keeping the remaining ingredients about the same.

Any bean or pulse would work well in this recipe. We used soya beans because someone picked up the wrong cans. It was just as good as normal!

Ingredients

• 4 tablespoons olive oil
• 1 onion, peeled and finely chopped
• 4 to 6 Cloves of garlic or to taste
• 2 teaspoons turmeric powder
• 2 teaspoon (white) cumin seeds
• ½ teaspoon ground cinnamon
• 1 teaspoon chilli powder or to taste
• ½ teaspoon freshly ground black pepper
• 1 tablespoon runny honey (normal honey heated in a microwave for 10 seconds will be runny honey)
• 3 medium carrots, peeled and sliced diagonally
• 2 x 400g cans of chick-peas, well rinsed and drained

to garnish

• Bunch of coriander leaves, chopped
• Lemon wedges
• Natural yoghurt
• Crusty bread

Method

1. Heat the oil in a tagine or pan
2. Gently sauté the onion and garlic for 6 minutes or until soft and translucent
3. Add the cumin seeds, turmeric, cinnamon, honey, black pepper and the carrots
4. Add enough water to almost cover the carrots - not too much, you don't want soup!
5. Cover and simmer for 15 minutes
6. Add the chickpeas and a little more water if the pan is drying out and heat for a further 5 to 10 minutes until the vegetables are cooked to your liking.