• 1 tablespoon olive oil

  • ½ cup sliced onions

  • 1½ tablespoons minced fresh ginger

  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper, or to taste
  • ¾ pound carrots, peeled and cut into ½-inch coins

  • 1 can chickpeas, rinsed and drained

  • 1 cup low-sodium vegetable broth
  • ⅓ cup pitted green olives, halved
10 pitted prunes, halved

Carrot-Chickpea Tagine

  • Prep Time: 27 mins
  • Calories per serving: 231



Prep tip: For quickest, most even cooking, use a wide-bottom pot. Serving tip: The tagine is delicious alone but is even better spooned over whole-wheat couscous.

  1. Heat a wide-bottom pan over medium heat. Add oil, then onions and ginger. Cook until onions begin to soften, about 3 minutes. Add cardamom, cinnamon, and cayenne. Stir and cook for about 30 seconds.
  2. Add carrots, chickpeas, and broth. Cover and simmer until carrots are almost tender, about 8 minutes. Add olives and prunes. Cover and simmer until carrots are fully tender, 8-10 minutes. If tagine is a bit dry, stir in a few extra tablespoons broth. Add salt to taste.


PER SERVING: 231 cal, 26% fat cal, 7g fat, 1g sat fat, 0mg chol, 6g protein, 39g carb, 8g fiber, 256mg sodium

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