Ingredients
-
1
-
4
-
3
-
1 1/4
-
1
-
1
-
3/4
-
1/2
-
1/4
-
1/8
-
2 - 3
-
4 - 5
-
1
-
1 1/2 - 2
-
2 - 3
Directions
Moroccan Carrot and Chickpea Tagine, This spicy dish uses Ras el Hanout, one of my favorite spice blends (plenty of recipes on this site), with the sweetness of honey and raisins Not sure where I found this recipe , Oh my gosh, did I have a good dinner last night I made your tagine (really enjoyed using my tagine again!) Aside from making a half amount I just went by the recipe and wouldn’t change a single thing I paired it with a Mediterranean tuna salad and Turkish coffee made in the ibrik and was in heaven I think I need a wall mural of Marrakesh! :D, This spicy dish uses Ras el Hanout, one of my favorite spice blends (plenty of recipes on this site), with the sweetness of honey and raisins Not sure where I found this recipe
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Steps
|
1
Done
|
In the Base of the Tagine or in a Large Skillet With a Lid, Saute the Onions and Garlic in the Olive Oil Over Low Heat For Several Minutes. |
|
2
Done
|
Add the Spices, Parsley or Cilantro, the Carrots and the Water. Cover and Simmer Over Medium-Low Heat Until the Carrots Are Cooked to Desired Tenderness. in a Skillet This May Take Up to 25 Minutes; in a Tagine a Bit Longer. |
|
3
Done
|
When the Carrots Are Cooked, Stir in the Honey, Chickpeas and Raisins. Continue Simmering Until the Chickpeas Are Heated Through and the Sauce Is Reduced and Thick. Taste, Adjust Seasoning If Desired, and Serve. |
