Spicy Chickpea Tagine recipe

All Recipes World Cuisine Recipes African North African Moroccan

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 calories
carbohydrate: 67.2 g
cholesterol: : -
fat: 6.3 g
fiber: 13.9 g
protein: 12.3 g
saturatedFat: 0.8 g
servingSize: -
sodium: 785.8 mg
sugar: 9.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  3. Serve tagine with lemon wedges and cilantro.

Recipe Yield

4 servings

Recipe Note

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.

Do you like the recipe? Share this tasty recipe!