Prep 10 mins
Cook 40 mins
This spicy dish uses Ras el Hanout, one of my favorite spice blends (plenty of recipes on this site), with the sweetness of honey and raisins. Not sure where I found this recipe.
- 1 onion, chopped
- 4 garlic cloves, finely chopped (or pressed)
- 3 tablespoons olive oil
- 1 1⁄4 teaspoons salt (or to taste)
- 1 teaspoon ginger
- 1 teaspoon turmeric
- 3⁄4 teaspoon cinnamon
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon cayenne pepper
- 1⁄8 teaspoon ras el hanout spice mix (or more to taste)
- 2 -3 tablespoons chopped parsley (or cilantro)
- 4 -5 carrots, peeled and cut into 1/4 inch thick sticks
- 1 cup water (or half vegetable or chicken broth, if desired)
- 1 1⁄2-2 cups canned chick-peas, drained
- 2 -3 teaspoons honey
- 1⁄4 cup golden raisin
- In the base of the tagine or in a large skillet with a lid, saute the onions and garlic in the olive oil over low heat for several minutes.
- Add the spices, parsley or cilantro, the carrots and the water. Cover and simmer over medium-low heat until the carrots are cooked to desired tenderness. In a skillet this may take up to 25 minutes; in a tagine a bit longer.
- When the carrots are cooked, stir in the honey, chickpeas and raisins. Continue simmering until the chickpeas are heated through and the sauce is reduced and thick. Taste, adjust seasoning if desired, and serve.