Monday, June 4, 2012

Carrot and Chickpeas with Coriander

This recipe of really simple ingredients has a surprisingly complex flavour.

  • 3-4 tblsp olive oil
  • 1 finely chopped onion
  • 4 finely chopped garlic cloves
  • 2 teasps ground tumeric
  • 2 teasps cumin seeds
  • 1 teasp cinnamon
  • 1/2 teasp cayenne pepper
  • 1/2 teasp ground black pepper
  • 1 tblsp dark, runny honey
  • 3-4 medium carrots, sliced on the diagonal
  • 2 x 410g tins of chickpeas
  • sea salt
  • 2 tblsp rose water
  • bunch of fresh coriander, chopped roughly
  • 1 lemon cut into wedges to serve
Heat the oil in the tagine and saute onion and garlic until soft. Add spices and cook for a minute, then add honey and carrot. Pour in enough water to cover the bottom of the tagine. Put the lid on and simmer for 10 - 15 minutes.

Pop in the drained, rinsed and skinned chickpeas. Make sure there is still enough water. Put the lid back on and simmer genly for 10 more minutes. Season with salt, sprinkle on rosewater and coriander. Serve with lemon wedges.

No comments:

Post a Comment