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