Tagines are an amazing way to cook a meal….you inevitably end up with something that is rich and flavorful and has deep flavor. Tagines are the vessels that the food is cooked in – as well as the way to describe the recipe. So this is a tagine recipe…..if you want to cook it in a tagine – here is a wonderful option that I have. Very well made.
Carrot and chickpea tagine is a recipe that can be a main vegetarian meal (served with rice and yogurt) or a side to go alongside a biryani or rice type dish.
We love it our family because it’s only a few ingredients, pretty inexpensive, and most of the active cooking is done without any oversight – love that! This is very kid friendly….if you want your kid to have more veggies and healthy protein….this is the dish to do it.
This can be served over rice or eaten as-is. It’s up to you!
Keep this recipe in your back pocket for days that you want something quick, healthy and flavorful.
Carrot and Chickpea Tagine
Serves 4-6 as a side
6 carrots – diced into equal bite size pieces- about 3 cups once diced (or 18 ounces)
1 can chickpeas
3 cups liquid….water or chicken stock
1 T. ginger garlic paste (if you are using dried spices….you can sub 1/2 t. garlic and 1/4 t. ginger)
1 T. neutral oil (I used avocado)
1 T. garam masala
1/2 t. salt
1/4 t. pepper
1. Dice the carrots and add to a tagine or medium size pan (with a tight fitting lid) – add the chickpeas and the liquid.
2. Cover and cook on medium/high for 20 minutes
3. Remove the lid and add the remaining ingredients.
4. Reduce the heat and simmer on medium/low – lid off – for 20-30 minutes, until most of the liquid is gone.
NOTE: you don’t want this dish to be dry….so keep it with some liquid still remaining.