Chickpea Tagine with Cinnamon, Cumin, and Carrots
Recipe from Vegetarian Times

North African cooking often features cinnamon in both savory dishes and desserts. Carrots and raisins make this a slightly sweet stew that's best served with a dollop of "sour" Greek-style yogurt to complement the flavors.


Chickpea Tagine with Cinnamon, Cumin, and Carrots

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Servings: Serves 3
Related Categories: Dinner, Low Calorie, Low Fat, Quick and Easy, Stew, Vegetarian, Vegetarian Stew
 
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Ingredients
  • 2  tablespoons
    olive oil
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  • 1  small
    onion, thinly sliced
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  • 3 
    cloves garlic, minced (1 tablespoon)
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  • 2 
    14.5-ounce cans chickpeas, rinsed and drained
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  • 3 
    medium carrots, peeled and sliced into thin rounds
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  • 1/4  cup
    dried currants
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  • 1  teaspoon
    ground turmeric
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  • 1  teaspoon
    ground cinnamon
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  • 1  teaspoon
    ground cumin
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  • 1/4  teaspoon
    cayenne pepper
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  • 2  teaspoons
    honey
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  • 1/2  cup
    plain Greek-style yogurt
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  • 3  tablespoons
    finely chopped parsley
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Directions
1.
Heat oil in large skillet over medium heat. Add onion and garlic, and saute 2 to 3 minutes, or until onion slices are soft. Stir in chickpeas, carrots, currants, spices, honey, and 2 cups water. Cover and simmer 20 to 25 minutes, stirring occasionally. Season with salt and pepper.
2.
Divide tagine among 4 bowls. Garnish each serving with dollop of yogurt, and sprinkle with parsley.

Nutrition information
Calories 414, Total Fat 12.5 g, Saturated Fat 3.5 g, Cholesterol 5 mg, Sodium 601 mg, Carbohydrate 65 g, Fiber 12 g, Protein 14 g, Sugars 13 g. Percent Daily Values are based on a 2,000 calorie diet
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