Spicy Chickpea Tagine Recipe

Spicy Chickpea Tagine Recipe

  • 1 tablespoon olive oil
  • 2 onions, minced
  • 4 cloves garlic, minced
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoons agave nectar
  • 2 tablespoons water, or as needed
  • 3 carrots, cut into 1/4-inch slices
  • 1/4 teaspoon salt
  • 2 (14 ounce) cans chickpeas (garbanzo beans), drained and rinsed
  • 4 lemon wedges
  • 4 sprigs fresh cilantro, or as desired
  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.
  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.
  3. Serve tagine with lemon wedges and cilantro.
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