Chickpea Tagine

Name: Chickpea Tagine
Ingredients: 1 whole Large Onion, Chopped; 2 Tablespoons Olive Oil; 3 strips Lemon Zest (3 Inches Wide); 1 pound Carrots, Peeled And Sliced 2 Inches Thick (1 Inch Thick For Thicker Carrots); 5 cloves Garlic, Crushed; 2-1/2 teaspoons Paprika; 2 teaspoons Garam Masala; 4 cups Vegetable Broth; 1 Tablespoon Agave Syrup; 1 can (15 Oz. Size) Chickpeas, Rinsed And Drained; 1/2 cups Pitted Green Olives, Rinsed; 1/2 cups Pimento Stuffed Green Olives, Rinsed; 1 cup Prunes, Chopped; 2 Tablespoons Lemon Juice; 1/4 cups Fresh Mint, Chopped

15 ingredients

3 steps

Ingredients

1 whole Large Onion, Chopped
2 Tablespoons Olive Oil
3 strips Lemon Zest (3 Inches Wide)
1 pound Carrots, Peeled And Sliced 2 Inches Thick (1 Inch Thick For Thicker Carrots)
5 cloves Garlic, Crushed
2-1/2 teaspoons Paprika
2 teaspoons Garam Masala
4 cups Vegetable Broth
1 Tablespoon Agave Syrup
1 can (15 Oz. Size) Chickpeas, Rinsed And Drained
1/2 cups Pitted Green Olives, Rinsed
1/2 cups Pimento Stuffed Green Olives, Rinsed
1 cup Prunes, Chopped
2 Tablespoons Lemon Juice
1/4 cups Fresh Mint, Chopped

Directions

1

In a large pot or Dutch oven, saute the onions in the olive oil until the onions are translucent. Add the lemon zest and continue cooking until the onions are browned. Stir in the carrots, garlic, paprika, garam masala and saute until fragrant and the mixture is well coated in the spices. Add the broth, agave, chickpeas, olives, and prunes. Bring to a boil and reduce the heat. Cover the pot and allow the mixture to simmer 30 minutes until the tagine has thickened and the carrots are tender but still hold their shape.
2

Remove the mixture from the heat. Remove the lemon zest strips. Stir in the lemon juice and chopped mint. Serve with your favorite grain.
3

(Adapted from The America's Test Kitchen Healthy Family Cookbook.)