Chickpea Tagine
1 lb dried chickpeas (can substitute 2 cans of chickpeas, drained and rinsed)
2 tbsp olive oil
1 small onion, thinly sliced
3 cloves garlic, minced (about 1 tbsp)
3 medium carrots, peeled and sliced into thin rounds
1/4 cup raisins
1 heaping tsp ground turmeric
1 heaping tsp ground cinnamon
1 heaping tsp ground cumin
1/4 tsp cayenne pepper
2 tsp honey
2 cups water
1/2 cup plain Greek-style yogurt
3 tbsp finely chopped fresh parsley
1. Cook dried chickpeas using the method of your choice. My preference is either cooking them in a slow cooker on high for 4-5 hours or on low for 7-8 hours OR using the fast soak method and cooking on the stove top until tender. Once cooked, drain the chickpeas and set aside.
2. Heat oil in a dutch oven over medium heat. Add onions and garlic, and saute 2-3 minutes or until onion slices are soft. Stir in chickpeas, carrots, raisins, spices, honey, and water. Cover and simmer 20-25 minutes, stirring occasionally. Season with salt and pepper to taste.
3. Garnish with parsley and serve with a dollop of Greek yogurt.
Optional: serve with a flat bread such as naan or with rice.
Enjoy!
Rosemary
