A traditional Moroccan dish prepared in a tagine pot. It combines the gentle sweetness of carrots and honey with chickpeas, spices (ginger, turmeric, cinnamon, ras el hanout) and fresh herbs. The result is a filling, nourishing meal that works as a vegetarian main course.
- Category
- main course
- Portion
- 350 g
- Yield
- 10 servings
- Nature (TCM)
- warming
TCM: Ginger, turmeric and cinnamon are warming and support digestion.
Ingredients
Tagine (for 10 portions)
- Onions – 250 g (≈ 2 large)
- Garlic – 8 cloves (≈ 40 g)
- Olive oil – 70 ml
- Salt – 12 g
- Ground ginger – 6 g
- Ground turmeric – 6 g
- Ground cinnamon – 4 g
- Ground black pepper – 3 g
- Cayenne pepper – 1.5 g
- Ras el hanout – 1 g (optional)
- Fresh parsley or cilantro – 20 g
- Carrots – 950 g (chopped)
- Water or vegetable stock – 750 ml
- Honey – 25 g
- Cooked chickpeas (or canned, drained) – 950 g
- Golden raisins – 70 g (optional)
- Fresh chili pepper – 1 (optional)
Method
Method
- Base: heat the olive oil in a pot, add the chopped onion and garlic and sauté for 3–4 minutes, until softened.
- Spices and carrots: add the salt, ginger, turmeric, cinnamon, black and cayenne pepper, ras el hanout, chopped herbs and carrots, and stir.
- Braising: pour in the water or stock, bring to a boil, cover and braise for 20–25 minutes, until the carrots are almost tender.
- Finishing: stir in the honey, chickpeas and, optionally, the chili and raisins. Keep braising for another 10 minutes, until the sauce reduces and thickens.
- Seasoning: taste and adjust the salt and pepper.
Serving
Serve 220 g of sauce and 130 g of rice straight from the tagine pot or a bowl. It's also delicious with Moroccan bread or couscous.
Key ingredients
- Chickpeas
- Protein, fibre and satiety; the base of hummus.
- Carrot
- Beta-carotene (vitamin A) for skin and eyesight, fibre, natural sweetness.
- Onion
- Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.
- Garlic
- Antibacterial and antiviral; supports immunity and the circulatory system.
- Turmeric
- Curcumin — strong anti-inflammatory and antioxidant effects; traditionally supports the liver and digestion.
- Cinnamon
- Stabilises blood sugar, warms, adds aromatic sweetness without sugar.
- Ginger
- Warming; supports digestion and circulation, anti-inflammatory; traditionally used for nausea and cold.
- Chilli / hot pepper
- Capsaicin — boosts circulation and metabolism; in small amounts supports digestion.
Why it’s good for the body
- Chickpeas provide plant protein and fiber.
- Carrots are a source of beta-carotene and antioxidants.
- The spices support digestion and have anti-inflammatory effects.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- For an authentic version, use a clay tagine pot.
- Prefer it less sweet? You can leave out the honey.
- Ras el hanout is optional, but it adds a distinctive Moroccan flavor.