Moroccan Carrot and Chickpea Tagine

If you had told me a few years ago that this is a recipe that I would be making and enjoying, I would have probably laughed right in your face. Don’t get me wrong, I’ve always enjoyed cooking (and eating), but I’ve never been super adventurous with my eating. I mean, I’m not a huge fan of (all) seafood, I hate the texture and flavor of bananas, and there are some vegetables out there that taste like dirt (I’m looking at you mushrooms and beets).

But, I tried this Moroccan Carrot and Chickpea Tagine from Christine Benlafquih probably over a year ago as I searched for more vegetarian meals to eat and it’s super tasty! And thanks to the protein-packed chickpeas, it’s filling too! And it’s got turmeric as part of the ingredients which is also great for your health too, so you really can’t go wrong with this yummy recipe.

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Modifications

And no, I don’t have a tagine, I coo this in a skillet on the stove and it works out really well. I mean, I don’t have anything to compare it to, but it works! A few other notes for when I’m cooking, see if you can find unsalted vegetable stock, I use Kitchen Basics. (I find this specific brand at my grocery store). I added half of a cup of water and half of a cup of stock for even greater flavor. And what I love, is that you don’t have to worry about the salt content. I also don’t have ras el hanout, a seasoning that I can’t seem to find in any of the grocery stores near me.

And finally, I like serving this over an Israeli or pearl couscous (also cooked in half water and half stock) with a side of naan or flatbread. It’s a little spicy a little sweet and a whole lot of warm delicious flavors all in one. In the end, is this anything like a traditional Moroccan dish? I doubt it, but it’s tasty nonetheless!