We were about to make a curry when Sam had the idea of making a tagine of carrots and chickpeas . I call it “tagine” because it contains the same spices as in a classic tagine but I prefer to warn (before seeing the police disembark from the tradition which is never far away hihi) : it is not a question of a traditional recipe.
This carrot tagine made us travel! A complete , spicy dish , in which I even added a turnip (a seasonal vegetable that I appreciate moderately but that I loved in this recipe) . We could have added potatoes but the cooking time would have been longer and we wanted a quick p lat to make. We then decided to serve this tagine of carrots and chickpeas with bulgur (although I hesitated for a long time with semi-complete wheat semolina) .
For spices , the quantities are given as an indication. Do not hesitate to adapt them to your desire and to your palate. If you do not have all the spices, two options: get them if you plan to reuse them later OR adapt the recipe with what you have in your cupboard. Can’t stand the chili ? Replace it with paprika . Don’t have cilantro powder? Why not put some cilantro in leaves (the flavors are different but it also works). Personally, I avoid leaf coriander, but I like grain and ground coriander. Don’t like cilantro? Simply remove it from the recipe. the cumin, I really recommend it: it’s a spice that goes wonderfully with carrots. You can also vary the pleasure by making this recipe with squash for example.
If you are vegan or vegan, you can substitute honey with agave syrup or maple syrup.
You will need:
- +5 to 6 carrots
- +1 turnip (optional)
- +1 onion
- +2 cloves garlic
- +150 g to 200 g cooked chickpeas
- +1 to 2 tsp of cumin
- +1 tsp ground coriander
- +1 tsp of paprika
- +1/2 tsp cinnamon
- +1/4 tsp sweet pepper
- +2 tsp of honey
- +20 to 25 cl of water
- +Olive oil
- +Salt pepper
Step by step method
Step 1 :
Peel and finely chop the garlic and onion. Peel and cut the carrots into slices. Cut the turnip into cubes.
2nd step :
In a saucepan, put 1 tbsp of olive oil and brown the garlic and onion without coloring over low heat. Add the spices, roast them for a few seconds then add the vegetables and honey.
Add about 25 cl of water, cover and cook for 15 to 20 minutes (depending on how the vegetables are cut, the cooking time may be longer or shorter). Add the chickpeas at the end of cooking.
Check the cooking of the vegetables (they must be tender), adjust the seasoning and serve with bulgur for example.