Name: Spicy Chickpea Tagine
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Onions, minced - 2; Garlic, minced - 4 cloves; Ground turmeric - 2 teaspoons; Ground cumin - 2 teaspoons; Ground cinnamon - 1 teaspoon; Cayenne pepper - ½ teaspoon; Ground black pepper - ½ teaspoon; Agave nectar - 1 ½ teaspoons; Water, or as needed - 2 tablespoons; Carrots, cut into 1/4-inch slices - 3; Salt - ¼ teaspoon; Chickpeas (garbanzo beans), drained and rinsed - 2 (14 ounce) cans; Lemon wedges - 4; Fresh cilantro, or as desired - 4 sprigs

Ingredients for - Spicy Chickpea Tagine

1. Olive oil 1 tablespoon

2. Onions, minced 2

3. Garlic, minced 4 cloves

4. Ground turmeric 2 teaspoons

5. Ground cumin 2 teaspoons

6. Ground cinnamon 1 teaspoon

7. Cayenne pepper ½ teaspoon

8. Ground black pepper ½ teaspoon

9. Agave nectar 1 ½ teaspoons

10. Water, or as needed 2 tablespoons

11. Carrots, cut into 1/4-inch slices 3

12. Salt ¼ teaspoon

13. Chickpeas (garbanzo beans), drained and rinsed 2 (14 ounce) cans

14. Lemon wedges 4

15. Fresh cilantro, or as desired 4 sprigs

How to cook deliciously - Spicy Chickpea Tagine

1 . Stage

Heat oil in a tagine or Dutch oven over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, agave nectar, cinnamon, cayenne pepper, and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes.

2 . Stage

Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.

3 . Stage

Serve tagine with lemon wedges and cilantro.