Categories: Entree

Ingredients

• 1 onion, chopped
• 4 cloves garlic, finely chopped or pressed
• 3 tablespoons olive oil
• 1 1/4 teaspoons salt, or to taste
• 1 teaspoon ginger
• 1 teaspoon turmeric
• 3/4 teaspoon cinnamon
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon Ras el Hanout, (optional)
• 2 or 3 tablespoons chopped cilantro
• 4 or 5 carrots, cut into 1/4" thick sticks
• 2 c. cauliflower pieces
• 1 cup water
• 1 can chickpeas, drained
• 2 to 3 teaspoons honey
• 1/4 cup golden raisins (optional)

Directions

1. In the base of a tagine or in a large skillet with a lid, saute the onions and garlic in the olive oil over low heat for several minutes.

2. Add the spices and cilantro, the carrots, cauliflower and the water. Cover and simmer over medium-low heat until the carrots are cooked to desired tenderness. In a skillet this may take up to 25 minutes; in a tagine a bit longer.

3. When the carrots are cooked, stir in the honey and add the chickpeas and raisins (if using). Continue simmering until the chickpeas are heated through and the sauce is reduced and thick. Taste, adjust seasoning if desired, and serve.

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