Recipe: Carrot and Chickpea Tagine

My mum got me a Tagine cooking pot for Christmas, and I thought that it might be a great idea to make use of the recipe book that she got me to go with it and put the pot to its intended purpose (as opposed to using it as a pretty Moroccan style piece of decor.)

Being that we're trying to get back on track with the healthy eating (though, to be honest, not necessarily succeeding so far!) I took the chance to make a mini resolution of trying to have at least one vegetarian day a week, as there are some lovely sounding vegetarian recipes. I cooked this last night, changing the original recipe here and there to make it more healthy. I've still got to get used to cooking with the Tagine pot - it's meant to be used to cook tagine stews slowly on a low heat, and will apparently sustain damage if used on a direct, high heat...as such the carrots were a bit tough and the chickpeas a little undercooked...but the flavour was good, very earthy and wholesome. I served it with couscous and a salad of finely chopped onion, pepper, chili, cucumber, garlic mint and parsley, and dressed in freshly squeezed lemon juice.

If you don't have a Tagine cooking pot you can use a heavy bottomed, lidded caserole pot, or other pan you would use for making stews on a hob. I used a low heat throughout but I probably should have gone up to medium or increased cooking time.

Serves 2:

1 Onion, finely chopped
3 cloves garlic, finely chopped
2 large carrots, cut into rounds
1 tin (410g) chickpeas, drained
1 desert spoon of olive oil
1 desert spoon of clear honey
1 tsp ground turmeric
1/2 tsp cumin seeds
1/2 tsp ground cinnamon
1/2 tsp ground black pepper
1/4 tsp hot chili powder
Fresh coriander, roughly chopped/torn

1. Heat oil in the pot, and sautee the finely chopped onions and garlic till soft
2. Add the carrots, honey and spices (except the fresh coriander) and mix in well
3. Add enough water just to cover the bottom of the pot, cover and leave to cook for 15 minutes (I actually left mine on for about 30 mins on a low heat, so stick a knife in there and test your carrots to see if they are cooked to your standards!)
4. Add the chickpeas, top up water if neccesary, and cover and cook for another 15 minutes (I did leave it for that long, and as said, my chickpeas were cooked but not particularly soft)
5. When it's cooked, stir in the fresh coriander, and serve

Later this week I'm doing another one, but made with Chorizo and chickpeas. I'm really looking forward to it as I love chorizo, but am not a huge fan of pulses (hence why I'm trying to make these chickpea tagines, to  introduce them more to my palate and get myself used to them...same with the couscous...I did it with pasta so I can do it with these!) so I hope the one will cancel out the eww factor from the other! I will let you know how it goes!