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.