⅓cuppitted green olives, halved 10 pitted prunes, halved
Heat a wide-bottom pan over medium heat. Add oil, then onions and ginger. Cook until onions begin to soften, about 3 minutes. Add cardamom, cinnamon, and cayenne. Stir and cook for about 30 seconds.
Add carrots, chickpeas, and broth. Cover and simmer until carrots are almost tender, about 8 minutes. Add olives and prunes. Cover and simmer until carrots are fully tender, 8-10 minutes. If tagine is a bit dry, stir in a few extra tablespoons broth. Add salt to taste.
Amount Per Serving
% Daily Value*
Total Carbohydrates 39g13%
Dietary Fiber 8g32%
* Percent Daily Values are based on a 2000 calorie diet.