Spicy Chickpea Tagine recipe
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Ingredients
- 1 tablespoon olive oil 2 onions, minced 4 cloves garlic, minced 2 teaspoons ground turmeric 2 teaspoons ground cumin 1 teaspoon ground cinnamon ½ teaspoon cayenne pepper ½ teaspoon ground black pepper 1 ½ teaspoons agave nectar 2 tablespoons water, or as needed 3 carrots, cut into 1/4-inch slices ¼ teaspoon salt 2 (14 ounce) cans chickpeas (garbanzo beans), drained and rinsed 4 lemon wedges 4 sprigs fresh cilantro, or as desired
Nutrition Info
- 359.6 caloriescarbohydrate: 67.2 gcholesterol: : -fat: 6.3 gfiber: 13.9 gprotein: 12.3 gsaturatedFat: 0.8 gservingSize: -sodium: 785.8 mgsugar: 9.4 gtransFat: : -unsaturatedFat: : -
Directions Spicy Chickpea Tagine
Directions
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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.
Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.
Serve tagine with lemon wedges and cilantro.