chickpea tagine

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 342.1

Total Fat: 4.8 g
Cholesterol: 0.0 mg
Sodium: 649.5 mg
Total Carbs: 66.1 g
Dietary Fiber: 11.6 g
Protein: 11.5 g

View full nutritional breakdown of chickpea tagine calories by ingredient

Introduction

North African cooking often features cinnamon in both savory dishes and desserts. Carrots and raisins make this a slightly sweet stew that’s best served with a dollop of “sour” Greek-style yogurt to complement the flavors. North African cooking often features cinnamon in both savory dishes and desserts. Carrots and raisins make this a slightly sweet stew that’s best served with a dollop of “sour” Greek-style yogurt to complement the flavors.

Number of Servings: 4

Ingredients

From Vegetarian Times.

# 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

# ¼ cup dried currants

# 1 tsp. ground turmeric

# 1 tsp. ground cinnamon

# 1 tsp. ground cumin

# ¼ tsp. cayenne pepper

# 2 tsp. honey

# ½ cup plain Greek-style yogurt

# 3 Tbs. finely chopped parsley

http://www.vegetariantimes.com/recipes/10763?section=

Directions

1. Heat oil in large skillet over medium heat. Add onion and garlic, and sauté 2 to 3 minutes, or until onion slices are soft. Stir in chickpeas, carrots, currants, spices, honey, and 2 cups water. Cover and simmer 20 to 25 minutes, stirring occasionally. Season with salt and pepper.

2. Divide tagine among 4 bowls. Garnish each serving with dollop of yogurt, and sprinkle with parsley.

4 servings (they said 3 but I always serve with a grain, so I think more like 4)

Serve alone or with brown rice or couscous.
Add greek yogurt or sour cream as garnish.

Number of Servings: 4

Recipe submitted by SparkPeople user KIKIEMBRYONIC.