Carrot and Chickpea Tagine

Loïc inadvertantly challenged me here... and I vowed this dish would be 'pretty.' 

Not bad?  Parsley saved the day (I think).

I made this for a vegetarian friend who is now a vegan.  His response, "its tasty...but I eat quite a lot of chick peas."  To this day I haven't figured out how his comment was supposed to be constructive.  Never mind, the tagine is still a favourite.

Tagine Ingredients (2)

Aromats:

1 onion, sliced into 1/4 rings

2 cloves of garlic, crushed

1 tsp fresh ginger, minced

1 TBSP Olive oil

Spices:

1/2 tsp ground cumin

1/2 tsp cinnamon powder

1/4 tsp cayenne

1/4 tsp turmeric

1/4 tsp black pepper, 1/2 tsp salt

Veges and stock:

Carrots, cut into batons (200g minimum)

1 400g tin of chickpeas in water

400 ml vegetable stock (including chickpea liquid)

1 tsp honey or sugar

Method:

Saute the onion in olive oil until lightly golden.

Add garlic and ginger then saute a few minutes more over a low heat.

Add spices, carrots, chickpea liquid and stock.

Simmer for 20 minutes until the carrots are tender.

Stir in the chickpeas and sugar, simmer for around 4 minutes until the chickpeas are warmed through and the sauce has thickened. 

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