Sunday, November 2, 2008

Chickpea Tangine wth Cinnamon, Cumin, and Carrots

I love this recipe - quick, easy, tasty, and cheap - what could be better?

serves 4. 30min or less.

2Tbs. olive oil
1 small onion, thinly sliced
3 cloves garlic, minced
2 14.5 oz cans chickpeas, rinsed and drained
3 med. carrots, sliced into thin rounds
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground cumin
1/4 tsp cayenne pepper
2 tsp agave nectar
3 Tbs. finely chopped parsley

Heat oil in large skillet over medium heat. Add onion and garlic, and saute 2-3 minutes, or until onion slices are soft. Stir in chickpeas, carrots, spices, agave nectar, and 2 cups of water. cover and simmer 20 to 25 minutes, stirring occasionally. Season with salt and pepper.

serve with parsley as a garnish. I like to serve this over rice just to make it last a bit longer.

recipe adapted from: Vegetarian Times, October 2008


angry buddha said...


Thank you for the wonderful resource you have put together.

I just wanted to throw something out there ... in case the soy avoidance was for thyroid disease.

My thyroid specialist just told me to avoid chick peas because they are a cousin to the soy bean and contain the same chemicals (the isoflavones genistein & daidzein)... as well as peanuts, almonds and walnuts.

I'm finding that eating soy & gluten free is a HUGE challange.

Good luck everyone ... and thanks for the recipes.

Amy said...

This is an awesome recipe. My whole family loved it even my 14 month old twins and my 2 year old. I loved that it was so easy and yet so delicious!