Wednesday, 17 May 2017

Carrot and Chickpea Tagine

First cooked 14/7/16

4 Tbls olive oil 1 Tbl dark, runny honey
1 onion, finely chopped 4 medium carrots, sliced
4 garlic cloves, crushed & chopped 2 cups sprouted and blanched chickpeas or equivalent
1 tsp best ground turmeric Salt to taste
2 tsp cumin seeds 1 – 2 Tbls rosewater
1 tsp ground cinnamon 1 bunch coriander, finely chopped
plenty of pepper (+ chilli if you like) 1 lemon, cut in wedges

Gently heat the tagine then add the oil.

Add onion and garlic and sauté gently with the lid on, until soft.

Add the spices + the honey + the carrots. Stir and cook briefly until the spices are fragrant.

Pour in about 1/2 cup water  and cook gently 10 minutes.

Toss in the chickpeas, add a little water if necessary, replace the lid and cook gently another 10 minutes.

Season with salt, sprinkle the rosewater and coriander leaves over and serve with the lemon wedges.


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