I was really impressed by this recipe when I first tried it – so much so that I I started playing around with it to try different variations! To me this tastes quite different from other tagines that I have tried, and it’s actually simpler. The level of heat can be modified quite easily by adjusting the amount of cayenne, although I do like this hot!
3 tbs Olive Oil
2 medium onions, chopped
6 garlic cloves, crushed
2 tsp cumin seeds
1 tsp ground cumin
4 tsp turmeric
1 tsp cinnamon
1/2 tsp cayenne pepper
1/2 tsp freshly ground black pepper
1 tbs honey (I used agave nectar to make this vegan)
4 medium carrots, sliced diagonally
3 x 400g cans chickpeas, drained and rinsed
Pinch sea salt, to taste
1 medium bunch of fresh coriander, finely chopped
1. Heat the oil in a large saucepan and sauté the onion and garlic until soft (approx. 5 minutes).
2. Add all of the spices, the agave nectar or honey, and the carrots, and sauté gently for 2 minutes. Add enough water to cover the bottom of the pan, cover, and simmer gently for 10 minutes.
3. Add the chickpeas and 50ml more water, cover and cook gently for a further 10 minutes.
4. Take off the heat, season and add the chopped coriander.
5. Serve immediately with couscous and lemon slices.