chickpea tangine with cinnamon, cumin, and carrots
(1 rating)
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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
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(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
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2olive oil (colavita or morgenstern)
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1 smonion, thinly sliced
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6 clovegarlic (2 tbls)
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2 can14.5 ounce cans chickpeas (rinsed & drained)
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3 mdcarrots, peeled and sliced into thin rounds
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1/3 craisins or currants
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1 tsptumeric
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1 tspcinnamon
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1 tspcumin (ground)
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1/2 tspcracked black pepper
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2 tsphoney (or agave nectar)
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3/4 cplain greek yogurt, or mexican crema
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3 Tbspfinely chopped parsley
How To Make chickpea tangine with cinnamon, cumin, and carrots
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1Heat 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.
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2Divide tangine among 4 bowls. Garnish each serving with a dollop of yogurt, and sprinkle with parsley
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