Spicy Carrot and Chickpea Tagine with Tumeric and Cilantro

4 Tbls Olive Oil
1 large yellow onion, chopped
4 garlic cloves
2 tsp tumeric
2 tsp cumin seeds, I used ground cumin
1 tsp cinnamon
1/2 tsp cayenne pepper
1/2 tsp black pepper
1 tbsp honey
4 medium carrots, sliced on diagonal
Two 14 1/2 oz can chickpeas, drained
sea salt, to taste
2 Tbsp rosewater, I omitted
1 bunch cilantro, finely chopped
1 lemon, cut into wedges



Directions
Servings: 6

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

Not included in calorie content: I topped it with non-fat plain yogurt with minced cucumber which "cut" the spicy heat nicely.