Chickpea Tagine with Cinnamon, Cumin, and Carrots
30 minutes or fewer
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.
- 2 Tbs. olive oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced (1 Tbs.)
- 2 14.5-oz. cans chickpeas, rinsed and drained
- 3 medium carrots, peeled and sliced into thin rounds
- ¼ cup dried currants
- 1 tsp. ground turmeric
- 1 tsp. ground cinnamon
- 1 tsp. ground cumin
- ¼ tsp. cayenne pepper
- 2 tsp. honey
- ½ cup plain Greek-style yogurt
- 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.
October 2008 p.38