Tagines are usually the main dish in Morocco, but this vegetarian version works equally well as a side to meat or poultry.
Chickpeas and carrots are stewed with piquant, aromatic seasonings including ginger, cinnamon, and the multi-spice know as ras el hanout. A touch of honey adds complementary sweetness.
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
Steps to Make It
Gather the ingredients.
In the base of a tagine or in a large skillet with a lid, sauté the onions and garlic in the olive oil over medium-low heat for several minutes.
Add the salt, ginger, turmeric, cinnamon, black pepper, cayenne pepper, ras el hanout, parsley or cilantro, carrots, and the water.
Bring 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.
Stir 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.
Taste, adjust seasoning if desired, and serve garnished with parsley or cilantro.
