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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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