Chickpea Tangine With Cinnamon, Cumin, And Carrots Recipe

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Chickpea Tangine with Cinnamon, Cumin, and Carrots

Angel Slave


My family comes from Sicily. From the tip of Africa to the tip of Sicily is a mere 12 nautical miles. We therefore have in common recipes, the use of certain spices, and cooking customs. This recipe comes from my dad's playbook:)

North African cooking often features cinnamon in both savory dishes and desserts. Carrots and raisins make this stew somewhat sweet. I usually serve this with a dollop of Greek Yogurt (or Crema) to compliment the flavors

pinch tips: How to Tie a Roast




5 Min


30 Min




olive oil (colavita or morgenstern)
1 small
onion, thinly sliced
6 clove
garlic (2 tbls)
2 can(s)
14.5 ounce cans chickpeas (rinsed & drained)
3 medium
carrots, peeled and sliced into thin rounds
1/3 c
raisins or currants
1 tsp
1 tsp
1 tsp
cumin (ground)
1/2 tsp
cracked black pepper
2 tsp
honey (or agave nectar)
3/4 c
plain greek yogurt, or mexican crema
3 Tbsp
finely chopped parsley

Directions Step-By-Step

Heat oil in large skillet over medium heat. Add onion and garlic, and saute 2 to 3 minutes, or until inion slices are soft. Stir in the chickpeas, carrots, raisins (any color will do), spices, honey & 2 cups of water. Cover and simmer 20-25 minutes, stirring occasionally. Season with salt and pepper.
Divide tangine among 4 bowls. Garnish each serving with a dollop of yogurt, and sprinkle with parsley

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy