Le Creuset Moroccan Tagine Giveaway: Spicy Carrot Garbanzo Tagine

Today I’m offering a beautiful $200 Le Creuset Moroccan Tagine, a traditional cooking vessel from the Mediterranean and Atlantic coasts of North Africa, and a delicious Spicy Carrot Garbanzo Tagine recipe. This post is sponsored by Le Creuset.

Spicy Carrot Garbanzo Tagine

Recently Le Creuset launched a new Cuisines of the World Collection, that allows cooks to experiment at home with new flavors and cooking styles from Indian, China, Spain and Morocco. There are four pieces available in both Cast Iron cookware and oven-to-table Stoneware, and each piece can go straight from the stovetop or oven to the table.

After returning from Africa and Turkey this past summer, my world and palate were opened to other cultures and delicious foods, like our first night in Turkey, where we ate an amazing, heavily seasoned lamb tagine. It was brought to our table, with the deepest and most intense flavors steaming in a tagine, and we savored every bite over a bed of rice.

Le Creuset Moroccan Tagine

I’m excited that ONE reader today is eligble to win one of these beautiful pieces!

I chose the green (palm), with a beautiful glazed stoneware “coolie” style lid, that sits on a cast iron base, ideal for use on any heat source, or as a baking /roasting dish in the oven.

Le Creuset Moroccan Tagine Giveaway: Spicy Carrot Garbanzo Tagine

The cone-style lid allows steam to re–condense into water droplets on the cooler walls, and drizzle back into the ingredients, making them succulent and tender. You cook with small amounts of liquid, on the lowest cooking settings (simmer), and the heat retention keeps food warmer longer.

Spicy Carrot Garbanzo Tagine.

Spicy Carrot Garbanzo Tagine

I started off by browning vegetables in the cast iron base with flavorful spices.

Le Creuset Moroccan Tagine Giveaway: Spicy Carrot Garbanzo Tagine

I then added the garbanzo beans, lemon, currants and cilantro, and turned the temperature down to low, to simmer, with a tiny bit of water.

The giveaway.

Le Creuset Moroccan Tagine

** Contest has ended. Congrats to Lynda (Me and My Pink Mixer) who won!

What to WIN: (1) Moroccan Le Creuset Cast Iron Tagine (2 qt. value $200) – you choose your favorite color!

Available Colors: Cherry, Marseille, Flame, Soleil, Palm, Dune, Caribbean

Answer to WIN:

Thinking about the Cuisines of the World, what style of cooking attracts you the most — Indian, Chinese, Spanish or Moroccan?

Click the rafflecopter to enter.

a Rafflecopter giveaway

Quick and delicious.

This is one of my favorite recipes; it has everything I like best in a recipe: inexpensive, quick, colorful, healthy, and delicious. It’s made from things I can keep in our pantry, so I can put it together anytime I need.

The spices should be available in most spice sections, and you can decide how spicy you really want this dish. Some of my spices were from Africa and Dubai that my friend Laurel brought back from her trip, so are a little more potent than most of us can handle.

I’m in love with this new side (or main) dish–so easy to make. Love the versiatility of serving it in a bowl for company!

Spicy Carrot Garbanzo Tagine

Spicy Carrot Garbanzo Tagine
Print Recipe
0 from 0 votes

Spicy Carrot Garbanzo Tagine

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 4 -6


  • 2-3 Tbsp olive oil
  • 1 medium onion finely chopped
  • 3-4 garlic cloves finely chopped
  • 2 tsp. ground turmeric
  • 2 tsp. cumin seeds
  • 1 tsp. ground cinnamon
  • 1/4 tsp. cayenne pepper
  • 1 tsp. ground black pepper
  • 1 Tbsp. honey
  • 4 carrots sliced on the diagonal
  • 2 14.5 oz. cans Bush’s Garbanzo Beans rinsed and drained
  • Sea salt
  • 1/2 cup currants or golden raisins
  • 1/2 cup cilantro finely chopped
  • 1 lemon cut into wedges, to serve


  • Heat oil in a tagine (or a large sauté pan).  Add the onion and garlic, and saute until soft.
  • When the onion is soft, add the turmeric, cumin, cinnamon, cayenne, pepper, honey, and carrots.
  • Pour in enough water to cover the base of the tagine (about 1/2 inch) and cover with a lid. Cook gently for 10-16 minutes.
  • Add in the drained garbanzo beans, add more water to the base if needed, cover with the lid and cook on low (simmer) another 5-10 minutes. Season with salt; add cilantro, and serve with lemon wedges.
  • Ways to enjoy this Spicy Carrot Garbanzo Tagine: As a sandwich or wrap filling, in a rice bowl, as a side dish, or in pita pockets with a bit of plain yogurt as a sauce!

Le Creuset provided me with a $200 Moroccan Tagine, and one for the winner. As always, all opinions are my own!

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145 comments on “Le Creuset Moroccan Tagine Giveaway: Spicy Carrot Garbanzo Tagine”

  1. I have always been a big fan of Chinese foods because you can make them healthy!

  2. Spanish or indian

  3. I’m going to go with Indian cuisine!

  4. They all are so interesting but I would have to choose Indian cuisine.

  5. Chinese or Spanish. Love your beautiful photos and recipes!

  6. Indian cuisine always beckons me with their powerful notes of spice and aroma unlike many other cuisines. One bowl of their curries is enough to satisfy my physical and aroma hunger!


  8. I don’t think I have tried any of those. This dish looks great though, so I would start with Moroccan, and try them all. Thanks for the giveaway.

  9. I think Chines is my favorite, but I find Indian most intriguing (and scary, since I;ve never cooked it)

  10. I love Indian food! My husband and I were blessed by winning a trip to India and Nepal over 10 years ago. It awakened our taste buds to their food and we’ve been cooking and eating it ever since.

  11. Indian and Moroccan for sure.

  12. Indian is most definitely my favorite.

  13. Indian!

  14. I’m inspired by Chinese foods.

  15. I like Moroccan

  16. A favorite? I love to try all types of cuisines! I love Middle Eastern food — and would love to have this tangine!

  17. What a beautiful dish! I would have to say Spanish food attracts me the most. It’s all delicious and made with so much love!

  18. Italian food for sure!

  19. I love Chinese food but I would enjoy learning more about Spanish or Indian cooking:)

  20. I love Indian food, especially with all the wonderful vegetarian dishes. But Moroccan with its use of spices comes a close second.

  21. I love Mexican!

  22. Our family loves Indian food, and I’m trying to incorporate it more often into our meals.

  23. Indian is my favorite – I love all the spices and aromas.

  24. I find Indian food just a bit over spiced for my poor tastebuds, but I do enjoy Chinese food and am trying to expand my repertoire of Chinese dishes beyond the usual stir-fries.

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