Moroccan Chickpea and Carrot Tagine with Saffron
This vegetarian chickpea and carrot tagine is a true blend of sweetness and spices. The saffron gives it a golden color and an enchanting aroma, while cumin and cinnamon awaken your taste buds. It's a comforting dish, perfect for a family dinner. To make an authentic Moroccan tagine, the key is to use quality spices and cook very slowly. If you're looking for halal products online, go for bulk spices and dried chickpeas to soak — the flavor will be much better. You'll love this simple and generous recipe that smells like Morocco!
Ingredients
- cooked chickpeas400 g
- carrots3 large
- onion1 large
- garlic2 cloves
- saffron1 pinch
- ground cumin1 tsp
- ground cinnamon1/2 tsp
- olive oil3 tbsp
- vegetable broth300 ml
- fresh cilantro1 bunch
- salt1 pinch
- black pepper1 pinch
Instructions
- 1
Peel the carrots and cut them into rounds. Finely chop the onion and garlic.
- 2
In a tagine or pot, heat the olive oil. Sauté the onion and garlic until translucent.
- 3
Add the carrots, saffron, cumin, and cinnamon. Stir well and cook for 5 minutes.
- 4
Add the drained chickpeas, vegetable broth, salt, and pepper. Bring to a boil.
- 5
Cover and simmer on low heat for 20 minutes, until the carrots are tender and the sauce reduces.
- 6
Sprinkle with fresh chopped cilantro before serving. Serve with Moroccan bread or semolina.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !