Cooking With Rania: Moroccan Chickpea And Carrot Tagine

Cooking with Rania. Moroccan tagine with chickpeas and carrots

Cooking with Rania. Chickpeas and Moroccan Carrots Tajin 03:46

PITTSBURGH (KDKA) -- Rania Harris is continuing her series of meatless Lenten recipes.

Moroccan chickpea and carrot tagine

(Image: KDKA)

1 medium onion, sliced
An inch piece of ginger, peeled and grated
2 finely chopped garlic
4 large carrots, peeled and chopped
1 red bell pepper, seeded and chopped
1 14-ounce can chopped tomatoes
2 tablespoons harissa paste
2 teaspoons smoked paprika
Half a teaspoon of ground cumin
Half a teaspoon of ground cinnamon
Sea salt and freshly ground black pepper to taste
juice of half a lemon
2 (14-ounce) packages chickpeas, drained and rinsed
1/4 cup chopped fresh cilantro
To serve cooked couscous (follow package directions for cooking couscous)

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1 pomegranate
Fresh mint leaves

Direction:

Heat 2 to 3 tablespoons olive oil in a large saucepan over medium-high heat. Add onion and cook until onion is translucent. Add the ginger and garlic and cook for another minute to infuse the flavors. Add the carrot and peppers and continue cooking until the carrot is tender. Add the tomatoes, harissa, a cup of water, paprika, cumin, and cinnamon, and season with salt and pepper. mix until combined. Cover the pot and simmer until the tagine has thickened to a soupy consistency, about 15 to 20 minutes. Keep an eye on it so it doesn't dry out as there should be enough sauce in it.

Just before serving, add the lime juice, chickpeas, and cilantro and cook for a further 5 minutes to warm through. You may need to add some water to thin the tagine.

Serve tagine over couscous and garnish with pomegranate seeds and mint.

for: 6:00