Chickpea Tagine with Cinnamon, Cumin, and Carrots

Ingredients

• 2 Tbs. olive oil
• 1 small onion
• thinly sliced
• 3 cloves garlic
• minced (1 Tbs.)
• 2 14.5-oz. cans chickpeas
• rinsed and drained
• 3 medium carrots
• peeled and sliced into thin rounds
• 1/4 cup dried currants
• 1 tsp. ground turmeric
• 1 tsp. ground cinnamon
• 1 tsp. ground cumin
• 1/4 tsp. cayenne pepper
• 2 tsp. honey
• 1/2 cup plain Greek-style yogurt
• 3 Tbs. finely chopped parsley

Instructions

1. Heat oil in large skillet over medium heat.
2. Add onion and garlic, and saute 2 to 3 minutes, or until onion slices are soft.
3. Stir in chickpeas, carrots, currants, spices, honey, and 2 cups water.
4. Cover and simmer 20 to 25 minutes, stirring occasionally.
5. Season with salt and pepper.
6. Divide tagine among 4 bowls.
7. Garnish each serving with dollop of yogurt, and sprinkle with parsley.