Moroccan Carrot and Chickpea Tagine

Ingredients

• 2 tbsp Olive Oil
• 1 medium Onion
• 2 cloves Garlic
• 1 lb Carrots
• 1 can Chickpeas
• 1 can Diced Tomatoes
• 1 cup Vegetable Broth
• 2 tsp Ras el Hanout
• 0.5 tsp Ground Ginger
• 0.25 tsp Cinnamon
• 1 tbsp Honey
• 1 tbsp Lemon Juice
• 1 cup Quinoa
• 0.25 cup Cilantro

Instructions

1. 1Before you begin cooking, prepare all ingredients: Peel and finely dice the 1 medium onion. Peel and mince the 2 cloves of garlic. Peel the 1 lb of carrots and cut them into 1/2-inch thick rounds. Drain and rinse the 1 can of chickpeas. Roughly chop the 0.25 cup of cilantro. Ensure the 1 cup of quinoa is ready to serve.
2. 2Heat the 2 tbsp of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat (325-375°F / 160-190°C). Add the diced 1 medium onion and cook for 5 minutes, stirring occasionally, until it is softened and translucent.
3. 3Add the minced 2 cloves of garlic and the 1 lb of carrots cut into 1/2-inch thick rounds to the pot. Continue to cook for 5 minutes, stirring occasionally, until the carrots begin to soften slightly.
4. 4Stir in the drained and rinsed 1 can of chickpeas, the undrained 1 can of diced tomatoes, the 1 cup of vegetable broth, the 2 tsp of ras el hanout, the 0.5 tsp of ground ginger, and the 0.25 tsp of cinnamon. Bring the mixture to a gentle simmer over medium heat (325-375°F / 160-190°C), until small bubbles appear around the edges.
5. 5Reduce the heat to low (200-250°F / 95-120°C), cover the pot with a lid, and let it simmer for 30 minutes, or until the carrots are very tender when pierced with a fork.
6. 6Once the carrots are tender, remove the pot from the heat. Stir in the 1 tbsp of honey and the 1 tbsp of lemon juice. Ladle the tagine over the prepared 1 cup of quinoa and garnish with the roughly chopped 0.25 cup of cilantro.

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