Log in
Moroccan Chickpea & Carrot Tagine
Ingredients
- 1 medium onion, finely chopped
- 1 (1-inch) piece fresh ginger, peeled and grated
- 3 cloves garlic, minced
- 4 carrots, cut in 1/4” matchsticks
- 1 red bell pepper, seeded & chopped
- 1 14 ounce can diced tomatoes
- 2 tablespoon harissa paste
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 3/4 teaspoon ground cinnamon
- 1-1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- Juice of 1/2 lemon
- 2 (14 ounce) cans chickpeas, drained & rinsed
- 1/2 cup fresh cilantro, chopped
- Naan bread, couscous, fresh chopped mint, slivered almonds
Instructions
- Heat 2 tablespoons olive oil in large pot set over medium high heat. Add onion, garlic and ginger and cook until fragrant (3-5 minutes). Add carrots and bell pepper and continue cooking for 5 minutes, until carrots have softened. Add tomatoes, harissa, 1 cup vegetable broth, paprika, cumin, cinnamon, salt and pepper. Stir to combine. Cover and cook until the tagine has thickened and is the consistency of stew, 15-20 minutes.
- Just before serving, stir in fresh lemon juice, chickpeas and cilantro and cook until chickpeas are heated through, approximately 5 minutes. Add additional broth to thin tagine as needed.
- To Serve: Over couscous. Sprinkle with a bit of chopped mint, slivered almonds and serve with naan bread.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/