2 Tbsp. olive oil
1 onion, finely chopped
3 garlic cloves, minced
1 tsp. ground turmeric
1 tsp. cumin seeds
1/2 tsp. ground cinnamon
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1/2 tbsp. honey
3 medium carrots, cut into thick slices on a diagonal
1 14.5-ounce can chickpeas, rinsed and drained
a small bunch of cilantro, chopped
1/2 lemon, cut into wedges
Heat the oil in a tagine or heavy bottomed casserole dish, add the onion and garlic, and saute until soft. Add the turmeric, cumin, cinnamon, cayenne, black pepper, honey and carrots. Pour in enough water to cover the base of the tagine and cover with a lid. Cook gently for 10-15 minutes.
Toss in the chickpeas and check to make sure there’s still enough water in the bottom of the tagine, cover, and cook for another 5-10 minutes. Season with salt and sprinkle the cilantro over the top. Serve with the lemon wedges.