Spicy Chickpea Tagine

Name: Spicy Chickpea Tagine
Total time: 40
Yield: 4
Ingredients: 1 tablespoon olive oil; 2 onions, minced; 4 cloves garlic, minced; 2 teaspoons ground turmeric; 2 teaspoons ground cumin; 1 teaspoon ground cinnamon; ½ teaspoon cayenne pepper; ½ teaspoon ground black pepper; 1 ½ teaspoons agave nectar; 2 tablespoons water, or as needed; 3 carrots, cut into 1/4-inch slices; ¼ teaspoon salt; 2 (14 ounce) cans chickpeas (garbanzo beans), drained and rinsed; 4 lemon wedges; 4 sprigs fresh cilantro, or as desired

Recipe by Heather from allrecipes.com

Dinner 40 Mins.

Ingredients

4 servings

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1 tablespoon olive oil
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2 onions, minced
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4 cloves garlic, minced
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2 teaspoons ground turmeric
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2 teaspoons ground cumin
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1 teaspoon ground cinnamon
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½ teaspoon cayenne pepper
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½ teaspoon ground black pepper

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1 ½ teaspoons agave nectar
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2 tablespoons water, or as needed
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3 carrots, cut into 1/4-inch slices
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¼ teaspoon salt
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2 (14 ounce) cans chickpeas (garbanzo beans), drained and rinsed
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4 lemon wedges
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4 sprigs fresh cilantro, or as desired

Instructions

Heat oil in a tagine or Dutch oven over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, agave nectar, cinnamon, cayenne pepper, and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes.
Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.
Serve tagine with lemon wedges and cilantro.