Chickpea Tangine with Cinnamon, Cumin, and Carrots

Chickpea Tangine With Cinnamon, Cumin, And Carrots

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Angel Slave

By
@angelslave66666

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

Rating:

★★★★★ 1 vote

Serves:
4
Prep:
5 Min
Cook:
30 Min
Method:
Blend

Ingredients

  • 2
    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
    tumeric
  • 1 tsp
    cinnamon
  • 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

Step-by-Step

  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

Printable Recipe Card

About Chickpea Tangine with Cinnamon, Cumin, and Carrots

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



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