Carrot and Chickpea Tagine


1 onion, chopped
4 cloves garlic, finely chopped or crushed
3 tablespoons olive oil
1 1/4 teaspoons salt, or to taste
Up to 3 teaspoons of spices – the usual combination is ground ginger, tumeric and black pepper, but if you are sensitive to any of these, ground fennel seeds, ground coriander seeds or ground cumin seeds would probably all work well
2 or 3 tablespoons chopped parsley
4 or 5 carrots, peeled and cut into 1/4″ thick sticks
250ml water or vegetable stock
1 or 2 cans of cooked canned chickpeas, drained
1. In the base of a large frying pan with a lid, saute the onions and garlic in the olive oil over low heat for several minutes.
2. Add the spices, parsley, carrots and stock or water. Cover and simmer over medium-low heat until the carrots are cooked to desired tenderness.

3. When the carrots are cooked, add the chickpeas. Continue simmering until the chickpeas are heated through and the sauce is the required consistency.

4. season with salt and pepper if desired, and serve.


About Tiger

dreamer. writer. thinker. sometimes all three at once.
This entry was posted in Curries, main meals, vegetarian and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s