Spicy carrot and chickpea tagine with tumeric

Serves: 6

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Total Time: 45

Prep Time: 15

Cook Time: 30

• 3-4tbsp olive oil
• 1  onion, finely chopped
• clove(s) 3-4 garlic, finely chopped
• 2 teaspoon(s) ground turmeric
• 1-2tsp cumin seeds
• 1 teaspoon(s) ground cinnamon
• Half teaspoon(s) cayenne pepper
• Half teaspoon(s) freshly ground black pepper
• 1 tablespoon(s) dark, runny honey
• 3-4 medium carrots, sliced on the diagonal
• 2  x 400g cans chickpeas, rinsed and drained
• 1 handful coriander leaves, finely chopped
• Natural yoghurt and lemonwedges, to serve

Method

1. 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.
2. 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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