When my parents were visiting last weekend my mom and I made croque monsieurs for dinner (I’ve made them before, you can see the recipe by clicking here) and to accompany them, a vegetable tagine, a spicy carrot and chickpea one to be exact. Of all the tagines I’ve made previously this has got to be the most simple one not to mention incredibly quick as well. I love any recipes that combine both sweet (cinnamon and honey) with spicy (turmeric and cumin) and this one definitely did that.
As always with the tagine recipes, if you don’t own an actual tagine, no worries as you can easily use a heavy-based casserole dish instead.
(And for anyone who doesn’t like spicy dishes, it’s nothing too spicy. It just adds a bit of zest to carrots and chickpea which are otherwise pretty bland foods.)
Spicy Carrot and Chickpea Tagine w/turmeric & cilantro
recipe courtesy of Ghillie Basan’s Tagine: Spicy stews from Morocco
3-4 tablespoons olive oil
1 onion finely chopped
3-4 garlic cloves finely chopped
2 teaspoons ground turmeric
1-2 teaspoons cumin seeds
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1 tablespoon dark honey
3-4 medium carrots sliced on the diagonal
2 14 ounce cans of chick peas, thoroughly rinsed and drained
A bunch of cilantro leaves finely chopped
1 lemon cut into wedges to serve
Heat the oil in a tagine or heavy based casserole dish, add the onion and garlic, and saute until soft. Add the turmeric, cumin, cinnamon, cayenne, black pepper, honey, and carrots. Pour in enough water to cover the base of the tagine and cover with a lid. Cook gently for 10-15 minutes.
Toss in the chickpeas, check there is enough liquid at the base of the tagine, cover, and cook gently for a further 5-10 minutes. Season with salt, sprinkle the cilantro leaves over the top, and serve with lemon wedges.