Spicy Carrot Garbanzo Tagine
ground black pepper
sliced on the diagonal
cans Bush’s Garbanzo Beans
rinsed and drained
or golden raisins
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!
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Reluctant Entertainer - Spicy Carrot Garbanzo Tagine