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.
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 |
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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.