Chickpea Tagine With Cinnamon Cumin And Carrots Recipes

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SPICY CHICKPEA TAGINE



Spicy Chickpea Tagine image

This tagine is a deliciously spicy meal that is my go-to dinner for guests, because everyone loves it and it's vegan! I usually pair it with some cumin roasted cauliflower.

Provided by Heather

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 40m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
2 onions, minced
4 cloves garlic, minced
2 teaspoons ground turmeric
2 teaspoons ground cumin
1 teaspoon ground cinnamon
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
1 ½ teaspoons agave nectar
2 tablespoons water, or as needed
3 carrots, cut into 1/4-inch slices
¼ teaspoon salt
2 (14 ounce) cans chickpeas (garbanzo beans), drained and rinsed
4 lemon wedges
4 sprigs fresh cilantro, or as desired

Steps:

  • Heat oil in a tagine or Dutch oven over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, agave nectar, cinnamon, cayenne pepper, and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes.
  • Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.
  • Serve tagine with lemon wedges and cilantro.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 67.2 g, Fat 6.3 g, Fiber 13.9 g, Protein 12.3 g, SaturatedFat 0.8 g, Sodium 785.8 mg, Sugar 9.4 g

MOROCCAN CARROT AND CHICKPEA TAGINE



Moroccan Carrot and Chickpea Tagine image

This spicy dish uses Ras el Hanout, one of my favorite spice blends (plenty of recipes on this site), with the sweetness of honey and raisins. Not sure where I found this recipe.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

1 onion, chopped
4 garlic cloves, 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 spice mix (or more to taste)
2 -3 tablespoons chopped parsley (or cilantro)
4 -5 carrots, peeled and cut into 1/4 inch thick sticks
1 cup water (or half vegetable or chicken broth, if desired)
1 1/2-2 cups canned chick-peas, drained
2 -3 teaspoons honey
1/4 cup golden raisin

Steps:

  • In the base of the 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, chickpeas and raisins. Continue simmering until the chickpeas are heated through and the sauce is reduced and thick. Taste, adjust seasoning if desired, and serve.

Nutrition Facts : Calories 281.4, Fat 11.5, SaturatedFat 1.6, Sodium 1044.2, Carbohydrate 41.3, Fiber 7.2, Sugar 12.4, Protein 6

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