Quantcast
Get 2 Free Trial Issues Plus a Free Gift

resources

newsletters

sponsored resources


Chickpea Tagine with Cinnamon, Cumin, and Carrots

Vegetarian Times Issue: October 1, 2008   p.

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.

Directions

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.

Member Rating: 111

ingredient list

Serves 3

  •  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

Nutritional Information

Per :

Calories 414
Protein 14g
Total Fat 12.5g
Saturated Fat 3.5g
Carbs 65g
Choelsterol 5mg
Sodium 601mg
Fiber 12g
Sugar 13g
Your rating: 
Rate this Recipe 		| Save to MY RECIPES Remove from MY RECIPES

Log In + start saving recipes


Comments

By betsy on Apr 22, 2009:
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.
By Sera on Sep 10, 2009:
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.
By Sera on Sep 10, 2009:
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...
By Gwen on Dec 07, 2009:
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!!
By Chawnta on Feb 21, 2010:
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.
By Sara on Feb 27, 2010:
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.

Add a comment

Community

Your subscription includes
3 FREE digital recipe booklets featuring delicious Vegetarian Times recipes hand-picked by our editors.

YES! Please send me my 2 FREE trial issues of Vegetarian Times and my 3 FREE GIFTS!
Full Name
Address
Address
City
Email (req)
State
Zip Code
If I like it and decide to continue, I'll pay just $14.95, and receive a full one-year subscription (9 issues in all), a 67% savings off the newsstand price! If for any reason I decide not to continue, I'll write "cancel" on the invoice and owe nothing.
Offer valid in US only.
Canadian subscriptions | International subscriptions