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This rustic, vegetarian tagine from Ghillie Basan's cookbook, “Tagine,” is common to areas of Morocco where meat is considered a luxury. This pairs well with yogurt and flatbread.

Start to finish: 40 minutes

Servings: 4

• 4 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 teaspoons turmeric
• 2 teaspoons cumin seeds
• 1 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon honey
• 4 medium carrots, sliced on the diagonal
• Two 14 1/2-ounce can chickpeas, rinsed and drained
• Sea salt, to taste
• 2 tablespoons rosewater
• Bunch cilantro leaves, finely chopped
• 1 lemon, cut into wedges

1. In a tagine or heavy casserole dish, heat the oil over medium-high. Add the onion and garlic and saute until soft. Add the turmeric, cumin, cinnamon, cayenne, black pepper, honey and carrots.
2. Pour in just enough water to cover the base of the tagine. Cover, reduce heat to low and cook 15 minutes.
3. Add the chickpeas and toss. Add water, if needed. Cover and cook for another 10 minutes. Season with salt, then sprinkle with rosewater and scatter the cilantro over the top. Serve with lemon wedges.

(Recipe from Ghillie Basan's “Tagine,” Ryland, Peters & Small, 2007)

tags: vegetarian, Moroccan, pareve, can be made vegan

source: http://www.aol.co.nz/lifestyle/story/Recipe-for-Spicy-Carrot-and-Chickpea-Tagine/533371/index.html