Moroccan Vegetarian Carrot and Chickpea Tagine

For once dinner was a big success, what I mean by that is there was no nitpicking, EVERYBODY loved it which to me is a big deal because I have a hard time finding something that pleases everyones palate at the same time. There's always something with at least one of us such as Katrina and her dislike of mushrooms, or Gilles and anything saucy, you get my drift.

Also the tagine itself is really fun to use although a bit tricky. You have to use a diffuser under it so it's not on direct heat and never cook on high heat but that's the whole point with this cooking vessel, everything cooks nice and slow.

Anyway, this will knock your socks off, you have to try it!

Moroccan Vegetarian Carrot and Chickpea Tagine

1 onion, chopped
4 cloves garlic, finely chopped or pressed
1 1/2 tablespoons olive oil
3/4 teaspoons salt, or to taste
1 teaspoon ginger
1 teaspoon turmeric
3/4 teaspoon cinnamon
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon Ras el Hanout, or more to taste (optional)
2 or 3 tablespoons chopped parsley
6 carrots, peeled and cut into 1/4" thick sticks
2 small potatoes
1 cup vegetable broth

1  cup cooked or canned chickpeas, drained
1 tbs.  agave syrup
1/3 cup golden raisins

In the base of a tagine or in a large skillet with a lid, saute the onions and garlic in the olive oil over low heat for several minutes.

Add the spices, parsley, the carrots, potatoes and the broth. Cover and simmer over medium-low heat until the carrots are cooked to desired tenderness. In a skillet this may take up to 25 minutes; in a tagine a bit longer.

When the carrots are cooked, stir in the agave syrup and add the chickpeas and raisins (if using). Continue simmering until the chickpeas are heated through and the sauce is reduced and thick, about 20 minutes more. Taste, adjust seasoning if desired, and serve.