Spicy chickpea tagine with onions and garlic is a delightful vegan dish with Moroccan inspiration that is great for weeknights or dinner parties.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
360 Calories
Recipe Instructions
Step 1
Heat oil in a tagine or Dutch oven over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, agave nectar, cinnamon, cayenne pepper, and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes.
Step 2
Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.
Step 3
Serve tagine with lemon wedges and cilantro.
Ingredients
1 teaspoon ground cinnamon
1 tablespoon olive oil
4 cloves garlic, minced
2 teaspoons ground cumin
2 onions, minced
2 tablespoons water, or as needed
2 teaspoons ground turmeric
4 lemon wedges
3 carrots, cut into 1/4-inch slices
2 (14 ounce) cans chickpeas (garbanzo beans), drained and rinsed
