Carrot and Chickpea Tagine with Sweet Spices
This vegetarian carrot and chickpea tagine is a true ode to the flavors of Morocco. The sweetness of the carrots pairs with the richness of spices like cinnamon and cumin, while honey and lemon add an irresistible sweet-tangy touch. For an authentic tagine, opt for a clay tagine, which allows slow, even cooking, but a regular pot will work perfectly too. The essential spices of Moroccan cuisine – cinnamon, ginger, turmeric, paprika, cumin – come together here to create a comforting and characterful dish. Easy to prepare, it will delight vegetarians and curious carnivores alike. Let yourself be enchanted by the aromas that fill the kitchen and share this convivial moment around a healthy and delicious meal.
Ingredients
- Carrots500 g
- Cooked chickpeas400 g
- Onions2 medium
- Garlic3 cloves
- Cinnamon stick1
- Ground ginger1 teaspoon
- Turmeric1 teaspoon
- Sweet paprika1 teaspoon
- Ground cumin1 teaspoon
- Honey2 tablespoons
- Lemon juice2 tablespoons
- Vegetable broth500 ml
- Olive oil3 tablespoons
- Fresh cilantro1 bunch
- Salt and black pepperto taste
Instructions
- 1
Peel the carrots and cut them into thick slices. Chop the onions and garlic.
- 2
In a tagine or large pot, heat the olive oil over medium heat. Sauté the onions until translucent, then add the garlic and spices (cinnamon, ginger, turmeric, paprika, cumin). Let it fragrance for 1 minute.
- 3
Add the carrots, chickpeas, broth, honey, lemon juice, salt, and pepper. Cover and simmer over low heat for 30 minutes, until the carrots are tender.
- 4
Uncover and let the sauce reduce for a few minutes to thicken slightly.
- 5
Sprinkle with chopped fresh cilantro before serving. Serve hot, accompanied by couscous or Moroccan bread.
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