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Author:
Kim Grimmett
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Course:
Main Course
Cuisine:
Moroccan
Diet:
Vegan
Ingredients
2
tablespoon
olive oil
1
small onion
(diced 1 cup)
2
cloves
garlic
(minced about 1 tbsp)
1
tsp.
ground turmeric
1
tsp.
ground cinnamon
1
tsp.
ground cumin
½
teaspoon
ginger
⅛
tsp.
cayenne pepper
¼
teaspoon
black pepper
¾
teaspoon
salt
Pinch
nutmeg
2 14.5-
oz.
cans chickpeas
(rinsed and drained)
3-4
medium carrots medium sliced
(2 cups)
¼
cup
raisins
1
tablespoon
Agave
1 ¾
cups
water
3
tablespoon
tomato paste
To serve
½
cup
plain Greek-style yogurt
3
Tbs.
finely chopped parsley
Instructions
Heat oil in large skillet over medium heat. Add onion and saute 2-3 minutes until onions are soft and translucent.
Add garlic and spice then sauté another minute.
Next add the chickpeas, carrots, currants, tomato paste, agave, and water. Simmer covered with a lid for 20-25 minutes stirring occasionally.
Season with more salt if needed.
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@dances_with_knives
and add the hashtag
#danceswithknives
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