This tagine is a deliciously spicy meal that is my go-to dinner for guests, because everyone loves it and it's vegan! I usually pair it with some cumin roasted cauliflower.
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
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground black pepper
1 tablespoon olive oil
4 cloves garlic, minced
2 teaspoons ground cumin
2 onions, minced
½ teaspoon cayenne pepper
2 tablespoons water, or as needed
2 teaspoons ground turmeric
1 ½ teaspoons agave nectar
4 lemon wedges
3 carrots, cut into 1/4-inch slices
2 (14 ounce) cans chickpeas (garbanzo beans), drained and rinsed
