Carrot-Chickpea Tagine
Prep Time
Prep Time
  • 1 tablespoon olive oil
  • ½ cup sliced onions
  • tablespoons minced fresh ginger
  • ½ teaspoon ground cardamom
  • ¼teaspoon ground cinnamon
  • ¼teaspoon cayenne pepper, or to taste
  • ¾pound carrots, peeled and cut into ½-inch coins
  • 1can chickpeas, rinsed and drained
  • 1cup low-sodium vegetable broth
  • cup pitted green olives, halved
10 pitted prunes, halved
  1. 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.
  2. 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.
Recipe Notes
Nutrition Facts
Carrot-Chickpea Tagine
Amount Per Serving
Calories 231
% Daily Value*
Sodium 256mg 11%
Total Carbohydrates 39g 13%
Dietary Fiber 8g 32%
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.


PER SERVING: 231 cal, 26% fat cal, 7g fat, 1g sat fat, 0mg chol, 6g protein, 39g carb, 8g fiber, 256mg sodium