Spiced Chickpea Casserole

Ingredients

• 1 tablespoon olive oil
• 2 onions, minced
• 4 cloves garlic, minced
• 2 teaspoons ground turmeric
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• ½ teaspoon cayenne pepper
• ½ teaspoon ground black pepper
• 1 ½ teaspoons agave nectar
• 2 tablespoons water, or as needed
• 3 carrots, cut into 1/4-inch slices
• ¼ teaspoon salt
• 2 (14 ounce) cans chickpeas (garbanzo beans), drained and rinsed
• 4 lemon wedges
• 4 sprigs fresh cilantro, or as desired

Step 1

Heat some oil in a tagine or Dutch oven over medium heat. Add the onions and garlic, stirring occasionally, until they soften and become fragrant—this usually takes about 5 to 10 minutes. Toss in the turmeric, cumin, agave nectar, cinnamon, cayenne, and black pepper, making sure the onions get nicely coated with all those spices.

Step 2

Pour in just enough water to cover the bottom of the pot, then add the carrots and a pinch of salt. Let everything simmer gently over medium-low heat for about 12 minutes. After that, stir in the chickpeas. If it looks a bit dry, splash in a little more water, but keep the sauce nice and thick. Let it cook together for another 7 minutes so the flavors meld.

Step 3

When you’re ready to serve, spoon it into bowls and garnish with fresh lemon wedges and chopped cilantro for a bright, fresh finish.