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Categories:
olive oil onion garlic chickpeas carrots currants ground turmeric ground cinnamon ground cumin cayenne pepper honey yogurt parsley
Viewed: 30 - Published at: 7 years agoIngredients
- 2 Tbs. olive oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced (1 Tbs.)
- 2 14.5-oz. cans chickpeas, rinsed and drained
- 3 medium carrots, peeled and sliced into thin rounds
- 1/4 cup dried currants
- 1 tsp. ground turmeric
- 1 tsp. ground cinnamon
- 1 tsp. ground cumin
- 1/4 tsp. cayenne pepper
- 2 tsp. honey
- 1/2 cup plain Greek-style yogurt
- 3 Tbs. finely chopped parsley
Method
- 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.
- Divide tagine among 4 bowls.
- Garnish each serving with dollop of yogurt, and sprinkle with parsley.
