Chickpea Tagine With Cinnamon, Cumin and Carrots |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
I found this in Vegetarian Times, October 2008 and foud it to be excellent as it was. Ingredients:
2 tablespoons olive oil |
1 small onion, thinly sliced |
3 garlic cloves, minced |
1 (14 1/2 ounce) can chickpeas, rinsed & drained |
3 medium carrots, peeled and sliced into thin rounds |
1/4 cup currants |
1 teaspoon ground turmeric |
1 teaspoon ground cinnamon |
1 teaspoon ground cumin |
1/4 teaspoon cayenne pepper |
2 teaspoons honey |
1/2 cup plain greek yogurt |
3 tablespoons finely chopped parsley |
Directions:
1. Heat oil in large skillet over mediun heat. Add onion and garlic, and saute 2 to 3 minutes or until onion slices are sofe. Stir in chickpeas, carrots, currents, spices, honey, and 2 cups water. Cover and simmer 20 to 25 minutes, stirinf occasionally. season with sale & pepper to tast.
2. Divide tangine among 4 bowls. Garnish eack with parsley and dollop of yogurt.
|
|