Carrot and Chickpea Tagine

There's an unmistakable flavour to Moroccan cuisine that sets it apart. The spices are warm and comforting, always delicious, always most welcoming in the mouth.  Whenever we decide to cook a tagine we just can't wait to eat it. 

Ingredients

serves 4

3 tbsp olive oil

1 onions, finely chopped

1 garlic cloves

2 tsp ground turmeric

1 1/2 tsp cumin seeds

1/2 tsp ground cumin

1 tsp ground cinnamon

1/2 tsp cayenne pepper

1/2 tsp freshly ground black pepper

11/2 tbsp dark honey (to keep it vegan use dark agave syrup)

4 medium carrots, peeled and sliced diagonally

2 x 400g tins of chickpeas

Salt, to taste

Fresh coriander, enough to sprinkle over the dish.

optional

Greek yogurt

Method

Heat the oil over a medium temperature in a large heavy based pan. Add the cumin seeds and fry for a minute before adding the onions and garlic. Continue to fry gently until the onions are soft but not browned.

Add the ground cumin, ground turmeric, ground cinnamon, cayenne pepper and black pepper. Continue to fry for a few more minutes. Then add the carrots and the honey (or agave syrup). Pour in enough water to cover the carrots and turn up the heat. Bring to a boil before reducing it down to a simmer. Cover with a lid and cook for about 15 minutes.

Next, add the chickpeas. Add more water if it has evaporated. Cover with the lid and cook for a further 10 – 15 minutes until the carrots and chickpeas are soft.  

Season with salt.

Serve with a sprinkle of chopped coriander and a dusting of cayenne pepper.

And if not vegan, a dollop of thick yogurt.