Chickpea Tagine With Cinnamon, Cumin and Carrots

chez Jim's Note:

I found this in Vegetarian Times, October 2008 and foud it to be excellent as it was.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 2 tablespoons olive oil
• 1 small onion , thinly sliced
• 3 garlic cloves , minced
• 1 (14 ½ ounce) can chickpeas , rinsed & drained
• 3 medium carrots , peeled and sliced into thin rounds
• ¼ cup currant
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• 2 teaspoons honey
• ½ cup plain Greek yogurt
• 3 tablespoons finely chopped parsley

Directions:

1. Heat oil in large skillet over mediun heat. Add onion and garlic, and saute 2 to 3 minutes or until onion slices are sofe. Stir in chickpeas, carrots, currents, spices, honey, and 2 cups water. Cover and simmer 20 to 25 minutes, stirinf occasionally. season with sale & pepper to tast.
2. Divide tangine among 4 bowls. Garnish eack with parsley and dollop of yogurt.