As I mentioned before, I am a vegetarian (my husband and daughter are not, and the baby…well, he’s a milkivore!), so almost always I am preparing a vegetarian meal. I have a lot of cookbooks, but I also like to browse online to find new and interesting recipes. I really like the Vegetarian Times magazine web site. Their recipes are always top-notch, and there are many that are easy enough to prepare on a weeknight, even with a newborn strapped to your chest.
Last night, I tried a new one from the VT site, called “Chickpea Tagine with Cinnamon, Cumin, and Carrots.” Tagines are Moroccan dishes, similar to stews, that are slow-cooked in a special earthenware pot. They are typically meat-intensive but, of course, this recipe is adapted to be meatless. The aroma of all the spices made my kitchen smell yummy for hours afterward, and the tagine was delicious! I chose to serve it over couscous to make it more of a meal, but you could certainly serve it alone (like soup).
2 Tbs. olive oil
1 small onion, thinly sliced
3 cloves garlic, minced (1 Tbs.)
2 14.5-oz. cans chickpeas, rinsed and drained
3 medium carrots, peeled and sliced into thin rounds
¼ cup dried currants
1 tsp. ground turmeric
1 tsp. ground cinnamon
1 tsp. ground cumin
¼ tsp. cayenne pepper
2 tsp. honey
½ cup plain Greek-style yogurt
3 Tbs. finely chopped parsley
Heat oil in large skillet over medium heat. Add onion and garlic, and sauté 2 to 3 minutes, or until onion slices are soft. Stir in chickpeas, carrots, currants, spices, honey, and 2 cups water. Cover and simmer 20 to 25 minutes, stirring occasionally. Season with salt and pepper. Divide tagine among 4 bowls (or serve over couscous, like I did). Garnish each serving with dollop of yogurt, and sprinkle with parsley.
From Vegetarian Times, October 2008.