Chickpea Tagine with Cinnamon, Cumin, and Carrots

This is my type of meal on any day.  It is hearty, healthy, and most important- so good!  I love all the flavors I use.  Turmeric, cinnamon, honey, and cumin, pow!  By the way, the spices I use are so good for you and packed with antioxidants.  You will love this stew-like meal and it is easy and fast. The best part is the dollop of Greek-style yogurt on top.  You should have most of the ingredients on hand too. 🙂

Serves 4

2 tbs olive oil
1 small onion, thinly sliced
3 cloves garlic, minced
2 14 oz cans chickpeas, (low-sodium) rinsed and drained
3 med carrots, peeled and sliced into thin rounds
1/4 cup currants, or raisins
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground cumin
1/4 tsp cayenne pepper
2 tsp honey
1/2 cup plain Greek style yogurt
3 tbs parsley

1. Heat oil in large skillet over med heat. Add onion and garlic, and saute 2 to 3 mins or until onions are soft. Stir in chickpeas, carrots, and currants, spices, honey, and 2 cups of water. Cover and simmer 20 to 25 mins. Stirring occasionally. Season with salt and pepper.

2. Divide among 4 bowls. Garnish each serving with a dollop of yogurt and sprinkle with parsley. YUMM!!!

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