Real Recipes From Real Home Cooks ®

chickpea tangine with cinnamon, cumin, and carrots

(1 rating)
Recipe by
Angel Slave
Hwd, FL

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

(1 rating)
yield 4 serving(s)
prep time 5 Min
cook time 30 Min
method Blend

Ingredients For chickpea tangine with cinnamon, cumin, and carrots

  • 2
    olive oil (colavita or morgenstern)
  • 1 sm
    onion, thinly sliced
  • 6 clove
    garlic (2 tbls)
  • 2 can
    14.5 ounce cans chickpeas (rinsed & drained)
  • 3 md
    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

How To Make chickpea tangine with cinnamon, cumin, and carrots

  • 1
    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.
  • 2
    Divide tangine among 4 bowls. Garnish each serving with a dollop of yogurt, and sprinkle with parsley