Chickpea Tagine
Don't let the name scare you! This recipe was adapted from the October 2008 issue of Vegetarian Times. The secret is the currants! I photographed mine in the pan, as I wanted to eat it right out of the pan! I cooked mine a little longer so it wasn't as soupy.
Ingredients:
2 T Oil
1 small onion, chopped
3 cups cooked chickpeas
2 medium carrots, chopped
1/4 c dried currants
1 t turmeric
1 t cinnamon
1 t cumin
2 t honey
1/2 c plain Greek yogurt
Saute onions 2-3 minutes then stir in chickpeas, carrots, currants, spices, honey and 2 cups of water. Cover and simmer for 20 minutes. Divide tagine into 4 bowls and garnish each bowl with a dollop of yogurt.
per serving: 414 cal, 14g protein, 12.5g fat, 65 g carb, 5 mg col, 12g fiber, 13g sugar
