Ingredients40 m servings 360 cals
- 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.
- Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.
- Serve tagine with lemon wedges and cilantro.
Per Serving: 360 calories; 6.3 g fat; 67.2 g carbohydrates; 12.3 g protein; 0 mg cholesterol; 786 mg sodium. Full nutrition
ReviewsRead all reviews 3
I found it tasted a bit too spicy. I ended up adding sweet chili sauce and a few choice herbs and it was delicious. Will be trying this recipe again, with the agave next time!
This was awesome. Very tasty and so simple. I made a few changes. I cut the cayenne to 1/4 tsp, chopped up and added about a quarter cup of golden raisins, and substituted Splenda for the sweete...