Spicy Carrot and Chickpea Tagine with Tumeric and Cilantro

4.5 of 5 (8)
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Spicy Carrot and Chickpea Tagine with Tumeric and Cilantro calories by ingredient
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Spicy and very filling vegan dish. Spicy and very filling vegan dish.
Number of Servings: 6


    4 Tbls Olive Oil
    1 large yellow onion, chopped
    4 garlic cloves
    2 tsp tumeric
    2 tsp cumin seeds, I used ground cumin
    1 tsp cinnamon
    1/2 tsp cayenne pepper
    1/2 tsp black pepper
    1 tbsp honey
    4 medium carrots, sliced on diagonal
    Two 14 1/2 oz can chickpeas, drained
    sea salt, to taste
    2 Tbsp rosewater, I omitted
    1 bunch cilantro, finely chopped
    1 lemon, cut into wedges


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.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    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

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  • Incredible!
    1 of 1 people found this review helpful
    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

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  • Incredible!
    1 of 1 people found this review helpful
    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

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  • Great idea - 2/4/19

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  • 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

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