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Moroccan Vegetarian Carrot and Chickpea Tagine

Chickpeas and carrots are stewed with piquant, aromatic seasonings including ginger, cinnamon, and the multi-spice know as ras el hanout. When a recipe calls for chickpeas, the vast majority of Moroccans prefer to start with dried chickpeas rather than canned. If you want to follow suit, allow additional time for soaking the chickpeas overnight, then cooking until tender. You have plenty of flexibility as to how to season the tagine. To add heat, throw in one or two chile peppers. For a sweeter presentation, increase the honey and include the optional raisins. Although tagines are typically served with Moroccan bread for scooping everything up like a dip, you can break tradition and serve the chickpeas and carrots over a bed of rice or couscous.

moderate17 ingredients8 preparation steps
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Ingredients

  • 1 large onion, chopped
  • 4 cloves garlic, finely chopped or pressed
  • 3 tablespoons olive oil
  • 1 1/4 teaspoons salt, or to taste
  • 1 teaspoon ginger
  • 1 teaspoon turmeric
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ras el hanout, or to taste, optional
  • 2 to 3 tablespoons chopped fresh parsley, or cilantro, plus more for optional garnish
  • 4 to 5 carrots, peeled, cut into 1/4-inch-thick sticks
  • 1 cup water
  • 2 to 3 teaspoons honey, or to taste
  • 2 cups cooked or canned chickpeas, drained
  • 1 or 2 small chile peppers, optional
  • 1/4 cup golden raisins, optional

Preparation

  1. 1Steps to Make It
  2. 2Gather the ingredients.
  3. 3In the base of atagineor in a large skillet with a lid, sauté the onions and garlic in the olive oil over medium-low heat for several minutes.
  4. 4Add the salt, ginger, turmeric, cinnamon, black pepper, cayenne pepper, ras el hanout, parsley or cilantro, carrots, and the water.
  5. 5Bring to a simmer over medium-low heat, then continue cooking, covered, until the carrots are nearly cooked to desired tenderness. In a skillet, this may take up to 25 minutes, in a tagine a bit longer.
  6. 6Stir in the honey and add the chickpeas and optional chile peppers and raisins. Continue simmering until the chickpeas are heated through and the sauce is reduced and thick.
  7. 7Taste, adjust seasoning if desired, and serve garnished with parsley or cilantro.
  8. 8Enjoy.