Chickpea Tagine with Cinnamon, Cumin, and Carrots

Carrots and raisins make this a slightly sweet stew

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

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
  • 1/4 cup dried currants
  • 1 tsp. ground turmeric
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cumin
  • 1/4 tsp. cayenne pepper
  • 2 tsp. honey
  • 1/2 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.

Nutrition Information

  • Calories 414
  • Carbohydrate Content 65 g
  • Cholesterol Content 5 mg
  • Fat Content 12.5 g
  • Fiber Content 12 g
  • Protein Content 14 g
  • Saturated Fat Content 3.5 g
  • Sodium Content 601 mg
  • Sugar Content 13 g

Trending on Vegetarian Times