KWANZAA HEIGHTS

This tagine is a deliciously spicy meal that is my go-to dinner for guests, because everyone loves it and it’s vegan it is usually paired with some cumin roasted cauliflower.

Prep:15 mins

Cook: 25 mins

Total: 40 mins

Servings: 4

 

Ingredient

1 tablespoon olive oil

2 onions, minced

4 cloves garlic, minced

2 teaspoons ground turmeric

2 teaspoons ground cumin

1 teaspoon ground cinnamon

½ teaspoon cayenne pepper

½ teaspoon ground black pepper

1 ½ teaspoons agave nectar

2 tablespoons water, or as needed

3 carrots, cut into 1/4-inch slices

¼ teaspoon salt

2 (14 ounce) cans chickpeas (garbanzo beans), drained and rinsed

4 lemon wedges

4 sprigs fresh cilantro, or as desired

 

Step 1

Heat oil in a tagine or Dutch oven over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, agave nectar, cinnamon, cayenne pepper, and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes.

 

Step 2

Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.

 

Step 3

Serve tagine with lemon wedges and cilantro.