Spiced Carrot and Chickpea Tagine Bites

Ingredients

• 2 large Carrots
• 1 can Chickpeas
• 1 can Diced Tomatoes
• 1 medium Onion
• 2 cloves Garlic
• 1 inch Ginger
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 tsp Cinnamon
• 1/4 tsp Turmeric
• 1 cup Vegetable Broth
• 2 tbsp Olive Oil
• 2 tbsp Cilantro
• 2 tbsp Yogurt

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat, which is 350°F (175°C). Add the 2 tablespoons of olive oil and let it warm for about 30 seconds until it shimmers.
2. 2Add the 1 medium onion, chopped, to the pot. Cook, stirring occasionally, for 5 to 7 minutes, or until the onion pieces look soft and see-through.
3. 3Add the 2 cloves of garlic, minced, and the 1 inch of ginger, grated, to the pot. Stir constantly for 1 minute until you can smell their fragrance, being careful not to let them burn.
4. 4Stir in the 1 teaspoon of cumin, 1 teaspoon of coriander, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of turmeric. Cook for 30 seconds, stirring, until the spices smell fragrant.
5. 5Add the 2 large carrots, cut into 1/2-inch cubes, to the pot. Cook for 5 minutes, stirring every minute or so, allowing the carrots to soften slightly.
6. 6Pour in the 1 can of diced tomatoes (undrained), the 1 can of chickpeas (drained and rinsed), and the 1 cup of vegetable broth. Stir everything together. Increase the heat to medium-high to bring the mixture to a boil.
7. 7Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 minutes. Stir occasionally. The tagine is ready when the 2 large carrots are tender when poked with a fork.
8. 8Remove the pot from the heat. Stir in the 2 tablespoons of cilantro, chopped. Serve the tagine in small bowls, and top each serving with 2 tablespoons of yogurt.

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