Spicy Carrot and Chickpea Tagine with Tumeric and Cilantro
(8)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
4 Tbls Olive Oil1 large yellow onion, chopped4 garlic cloves2 tsp tumeric2 tsp cumin seeds, I used ground cumin1 tsp cinnamon1/2 tsp cayenne pepper1/2 tsp black pepper1 tbsp honey4 medium carrots, sliced on diagonalTwo 14 1/2 oz can chickpeas, drainedsea salt, to taste2 Tbsp rosewater, I omitted1 bunch cilantro, finely chopped1 lemon, cut into wedges
Directions
Servings: 6

In a tagine or heavy casserole dish, heat oil over med-high. Add onion, garlic and saute til soft. Add tumeric, cumin, cinnamon, cayenne, black pepper, honey and carrots.
Pour in just enough water to cover base of the dish. Cover, reduce heat to low and cook 15 minutes.
Add chickpeas and toss. Add water, if needed. Cover and cook another 10 minutes. Season with salt, sprinkle with rosewater and scatter cilantro over top.
Serve with lemon wedges.

Not included in calorie content: I topped it with non-fat plain yogurt with minced cucumber which "cut" the spicy heat nicely.

Perfect for a weekday lunch and batch cooking.

Number of Servings: 6

Recipe submitted by SparkPeople user SHELLEYMCK.
Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 229.9
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 453.0 mg
  • Total Carbs: 42.1 g
  • Dietary Fiber: 8.0 g
  • Protein: 7.8 g

Member Reviews
  • HMANZELLA
     Delicious! This dish had a much more complex flavor that what I usually concoct, and it was great.

    I added some sliced fresh spinach when I added the chickpeas, and it worked very well and added another great color to my plate.

    Next time, I will add more carrots though.

    Thanks for the recip - 6/14/11
  • EBETH54
     I loved this recipe. I reduced the olive oil to 3 tablespoonfuls and omitted the rosewater. Yum! Excellent meal to make ahead for a wonderful lunch. - 10/15/08

    Reply from SHELLEYMCK (10/15/08)
    Glad you enjoyed the recipe; thanks for taking the time to comment. Weight loss does not have to be a bland journey!=} Shelley

  • AUSSIECAT
     I made this last night and it was divine, so I'll definitely be making this one frequently. The cayenne pepper gives it a lovely lift without being too hot. I served it with couscous and mint tea. My meat eating husband (I'm a veggie) thought it was outstanding too! - 9/16/08
  • DAIZYSTARLITE
     yummy - 7/17/19
  • NASFKAB
     Great idea - 2/4/19
  • RUTHXG
     I'm just besotted with Moroccan-style food! This recipe is great. I made it straight (no alterations except I used chickpeas that we'd cooked from dried & then stored in the freezer), & the spiciness was perfect for my taste. - 10/12/13
  • SPONGIE1
     Very tasty and easy to make. I put it over some rice and had it with a side salad one day and a zucchini side (calabacitas) the next day. It holds over fairly well - may get a little dry but you can add a bit of water to it before reheating. - 7/18/11
  • JWOURMS
     Very filling and pleasant to the senses. Cumin and carrots work beautifully together. Had an odd drying out sensation on my mouth - perhaps a little too much turmeric. - 10/8/10
  • STLSKYE
     This was tasty but a little too spicy for us. Next time I will use just a dash of cayenne. Served it over couscous. It's also a really pretty dish. - 1/21/10
  • MYCATKHAZZI
     Absolutely wonderful. I used a 1/4 tsp cayenne and a little less cilantro and it was perfect for my husband's and my taste. Excellent with Cabot Greek Style Yogurt (full fat, but authentic--just use a little), and whole wheat cous cous. Can't wait to make it again!! - 12/17/08



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