Moroccan Carrot and Chickpea Tagine - Testing

https://www.thespruceeats.com/moroccan-vegetarian-carrot-and-chickpea-tagine-2395043

1 - Ben quite liked it, I thought it was a bit dull. Perhaps using the optional dried raisins and Harrisa paste would help, but Ben doesn't like raisins...

1 hour 

3 to 4 servings

1 large onion, chopped

4 cloves garlic, finely chopped or pressed

3 Tbsps. olive oil

1¼ tsps. salt, or to taste

1 tsp dry ginger

1 tsp turmeric

3/4 tsp ground cinnamon

1/2 tsp freshly ground black pepper

1/4 tsp cayenne pepper

1/8 tsp ras el hanout, or to taste, optional

2 to 3 Tbsps. chopped fresh parsley, or cilantro, plus more for optional garnish

4 to 5 carrots, peeled, cut into 1/4-inch-thick sticks

1 cup water

2 to 3 tsps. honey, or to taste

2 cups cooked or canned chickpeas, drained

1 or 2 small chili peppers, optional

Optional: ¼ cup golden raisins

Condiment, optional: Harrisa paste

1. In the base of a tagine or in a large skillet with a lid, sauté the onions and garlic in the olive oil over medium-low heat until soft.
2. Add the salt, ginger, turmeric, cinnamon, black pepper, cayenne pepper, ras el hanout, parsley or cilantro, carrots, and the water.
3. Bring to a simmer over medium-low heat, then continue cooking, covered, until the carrots are nearly cooked to desired tenderness. In a skillet, this may take up to 25 minutes, in a tagine a bit longer.
4. Stir in the honey and add the chickpeas and optional chilli peppers and raisins. Continue simmering until the chickpeas are heated through and the sauce is reduced and thick.
5. Taste, adjust seasoning if desired, and serve garnished with parsley or cilantro.