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Spicy carrot and chickpea tagine with tumeric
Ingredients
3-4tbsp olive oil
1 onion, fi nely chopped
3-4 garlic cloves, fi nely chopped
2tsp ground turmeric
1-2tsp cumin seeds
1tsp ground cinnamon
½tsp cayenne pepper
½tsp freshly ground black pepper
1tbsp dark, runny honey
3-4 medium carrots, sliced on the diagonal
2 x 400g cans chickpeas, rinsed and drained
Handful of coriander leaves, finely chopped
Natural yoghurt and lemonwedges, to serve
Pulses of all kinds and, in particular, chickpeas, make nourishing and simple to prepare winter meals
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Method
Heat the oil in a fl ameproof casserole or tagine, add the onion and garlic and gently sauté until soft. Add the turmeric, cumin, cinnamon, cayenne, black pepper, honey and carrots. Pour in enough water to cover the base of the casserole and cover with a lid. Cook gently for 10-15 minutes.
Add the chickpeas, then check that there is still enough liquid in the base of the tagine, adding a little more water if necessary. Cover with the lid and cook gently for a further 5-10 minutes. Season to taste, sprinkle the coriander over the top and add a dollop of yoghurt. Serve with lemon wedges on the side.
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