Sunday, March 21, 2010

Chickpea Tagine with Cinnamon, Cumin and Carrots

Chickpeas are one of the first things that freaked me out about vegetarian food. Closely followed by lentils. Little did I know I was being a complete twat and they actually taste pretty damn good.

I broke my two-photo rule so only have this pleasantly blurry one for your viewing pleasure…

2 tbs olive oil
1 small onion, thinly sliced
3 cloves garlic, minced
2 cans chickpeas, rinsed and drained
3 medium carrots, peeled and cut into thin rounds
¼ tsp dried currants or sultanas. These are optional.
1 tsp turmeric
1 tsp cinnamon
1 tsp cumin
¼ tsp cayenne
2 tsp honey
½ cup greek yogurt
3 tbs finely chopped parsley

1. Heat oil in large pan over medium heat. Add onion and garlic, and sauté 2-3 mins, until onion is soft. Stir in chickpeas, carrots, currants, spices, honey and 2 cups water. Cover and simmer 20-25 mins, stirring occasionally. Season.
Divide among 4 bowls, garnish with yogurt and parsley.

We had rice with ours, but it isn’t necessary. Enjoy!

Recipe from Vegetarian times

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