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.
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Carrot-Chickpea Tagine
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Ingredients
- 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
Instructions
- 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.
- 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.
Recipe Notes
Nutrition Facts
Carrot-Chickpea Tagine
Amount Per Serving
Calories 231
% Daily Value*
Sodium 256mg
11%
Total Carbohydrates 39g
13%
Dietary Fiber 8g
32%
Protein 6g
12%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 231 cal, 26% fat cal, 7g fat, 1g sat fat, 0mg chol, 6g protein, 39g carb, 8g fiber, 256mg sodium
