Spicy Chickpea Tagine

Ingredients

• 1 tablespoon olive oil
• 2 onions, minced
• 4 cloves garlic, minced
• 2 teaspoons ground turmeric
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons agave nectar
• 2 tablespoons water, or as needed
• 3 carrots, cut into 1/4-inch slices
• 1/4 teaspoon salt
• 2 (14 ounce) cans chickpeas (garbanzo beans), drained and rinsed
• 4 lemon wedges
• 4 sprigs fresh cilantro, or as desired

Directions

Heat oil in a tagine or Dutch oven over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, cinnamon, cayenne pepper, and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes.

Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.

Serve tagine with lemon wedges and cilantro.