Chickpea Tagine with Cinnamon, Cumin, and Carrots | Vegetarian Recipe | Vegetarian Times Skip to main content

Chickpea Tagine with Cinnamon, Cumin, and Carrots

North African cooking often features cinnamon in both savory dishes and desserts. Carrots and raisins make this a slightly sweet stew that’s best served with a dollop of “sour” Greek-style yogurt to complement the flavors.



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2 Tbs. olive oil
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1 small onion, thinly sliced
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3 cloves garlic, minced (1 Tbs.)
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2 14.5-oz. cans chickpeas, rinsed and drained
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3 medium carrots, peeled and sliced into thin rounds
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¼ cup dried currants
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1 tsp. ground turmeric
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1 tsp. ground cinnamon
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1 tsp. ground cumin
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¼ tsp. cayenne pepper
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2 tsp. honey
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½ cup plain Greek-style yogurt
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3 Tbs. finely chopped parsley


1. Heat oil in large skillet over medium heat. Add onion and garlic, and sauté 2 to 3 minutes, or until onion slices are soft. Stir in chickpeas, carrots, currants, spices, honey, and 2 cups water. Cover and simmer 20 to 25 minutes, stirring occasionally. Season with salt and pepper.

2. Divide tagine among 4 bowls. Garnish each serving with dollop of yogurt, and sprinkle with parsley.

Nutrition Information: 

14 g
Total Fat: 
12.5 g
Saturated Fat: 
3.5 g
65 g
5 mg
601 mg
12 g
13 g
Serves 4

Comments on this Recipe

This great tasting, healthy recipe is quick, easy, and the common ingredients are on hand. I used vegan sour cream (Tofutti) instead of the yogurt and it did achieve a good balance. Nothing fancy, but overnight it became one of our favorites.

This is such a delicious meal! So simple and easy to make! I've made this dish a few times. I must try cranberries next tim e I make it :) Try lentils instead of chickpeas...they're great! I agree.....The greek yogurt in this dish helps all the flavors come together's soooo yummy!!

I made this tonight - it is excellent! Generous portions, spicy but not too hot. I used dried chick peas, soaked overnight and boiled for about 30 min before starting the onions.

I made this recipe but subsituted the carrots for yams and served it over rice. The yogurt compliments the dish very well and really adds to the flavor. My roommate and I did not think it was spicy and next time I will use a bit more cayenne pepper. Overall it was really good and a dish that I'll be adding to my repetoire.

Also - this serves more than 3-4 people. I would say at least 6 if you are using healthy sized portions. But then again I did subsitute the carrots for yams and maybe that's why I had lots of leftovers...

I love this dish. I always end up using dried cranberries instead of currants. Also, I use fat free organic sour cream instead of Greek yogurt. This such a cold weather comfort food. It goes great with toasted pita chips or tortilla chips. Yummmmmmeerss!!

I loved how easy and simple this recipe was. I didn't have parsley, currants or yogurt so per Gwen's comment I used cranberries and sour cream - it was excellent. I also made a mistake and used yellow curry instead of cumin. Once I realized my mistake I added a little cumin - it was still great. We ate this on rice - a staple in my house. I will definitely make it again.

This is a major staple in my diet. It's easy, tastes great, and I almost always have the ingredients in the house. It's good over rice, quinoa, millet, or any grain you like. Next time I think I might add okra to thicken it a bit. I'll second those who said the yogurt really added to the flavor.

I made this tonight and served it on top of rice - I thought it was great! I used a little less than a teaspoon of cumin, but I thought the dish still had a great sweet and spicy balance. Next time I may use more currants too!

This is very good. So easy and simple. I've made it a couple times when I didn't think I had much in the house to make dinner with! I add a little extra of each spice and eat with soy sourcream over toasted Israeli couscous.

What a great recipe. The flavors were delicious. I served the tagine over quinoa. Next time I will probably sustitute kale for the carrots because my husband does not care for cooked carrots.

Thanks to all who recommended cranberries instead of currants! It really added something special to the dish. Also, I used 2 carrots and one sweet potato and it was also a great addition. Yumm!

I have made this dish many times and really love it. It is easy, flavorful and flexible. I, like previous posts, use cranberries instead of currants and usually serve with couscous.

I love, love, LOVE this recipe! Just the right balance of sweet and savory, and the dollop of yogurt really sets it off nicely. I particularly like it over quinoa - a great autumn lunch or dinner, even tastes all right cold.

This is delicious! The greek yogurt was perfect with the tagine. This will definitely stay in rotation.

This was great!! Forgot the turmeric but still turned out great. Everyone enjoyed this. Can't wait to make it again.

This dish was so delicious! One of the first recipes I have tried on this site and I have to say it was definitely a winner. I didn't have cayenne pepper at the time but it didn't diminish the flavors at all. Since I'm vegan I substituted soy yogurt for greek yogurt. My boyfriend loved it and asked me for the recipe so I will definitely be making it again.

I am not a big fan of cinnamon so I substituted ground cloves, it was lovely.

Great simple recipe thanks! I served mine with toasted almonds for extra protein and texture and coriander/cilantro instead of parsley. I didn't have raisins on hand so threw in prunes and it tastes great.

I love this recipe, and have been making it for years! It is very simple and perfect to throw together on a busy weeknight. I veganize it by using agave instead of honey, and by omitting the greek yogurt. Served over brown rice it is really delicious and satisfying.