North African cuisine beautifully balances savoury and sweet but through spices, not added sugar. This tagine is a classic example. A one-pot wonder with a pinch of comfort.
- 2 tbsp - olive oil
- 1 - small onion, diced
- 2 - cloves of garlic, minced
- 2 - cans of chickpeas, rinsed and drained
- 3 - medium carrots, thinly sliced intro rounds
- 1 cup - chopped, tinned tomoato
- 1 tsp - ground tumeric
- 1 tsp - ground cinnamon
- 1 tsp - ground cumin
- 0.25 tsp - cayenne pepper
- 0.5 cup - plain Greek-style yoghurt
- 3 tbsp - finely chopped mint
- 2 tsp - sumac
- Heat oil in large frying pan over medium heat.
- Add onion and garlic, and sauté 2 to 3 minutes, or until onion slices are soft.
- Stir in chickpeas, carrots, spices, tomatoes and 1.5 cups water.
- Cover and simmer 20 to 25 minutes, stirring occasionally. Season with salt and pepper.
- Finely chop mint and stir through the yoghurt.
- Serve with a dollop of yoghurt and a sprinkle of sumac