Oh man. I can’t believe it’s been almost a week since my last post. I do have an excuse though, I was in Northern California over the weekend for a family reunion and was fortunate enough not to have to cook at all. My Aunt Pamela, who is from Thailand, was a wonderful hostess and made amazing Thai food for all of us every day – it was such a treat!
I managed to stay vegan everyday except one, and I cheated very badly. My Dad’s birthday was on Saturday and I failed to resist his birthday cake. I normally don’t even like chocolate cake but this one just looked so ridiculously good – and it was. Once I’d eaten the cake I figured I’d already cheated and proceeded to eat slices from 2 other cakes, and a pie… oh my. Needless to say my stomach hurt like a motherf—er afterwards and I felt guilty as hell. Ah well. At least it was only one day.
I got back late last night and had no idea what I was going to cook today. We had an extra bag of baby carrots in the fridge so I started searching for vegan carrot recipes on Google. I came across this one on about.com and thought it sounded really good, Moroccan Vegetarian Carrot and Chickpea Tagine. I’m happy to say it turned out great, and I will definitely make it again. The most predominant spice is pepper so if you have an aversion to peppery dishes you might want to avoid this one, or add (a lot) less black pepper. I only changed a couple things from the original recipe, including using chopped dried apricots instead of raisins – I’m not a big fan of raisins. I take no credit for this recipe, but here is what I did:
Vegan Moroccan Carrot and Chickpea Tagine
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon sea salt, or to taste
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 3/4 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 or 3 tablespoons chopped cilantro leaves
- 50 – 60 baby carrots, cut into thin sticks (I cut each into 3 or 4 pieces, depending on size)
- 1 cup vegetable broth
- 1 can chickpeas (garbanzo beans), drained
- 1 tablespoon raw honey
- 1/4 cup dried apricots, cut in quarters
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, until soft.
Add the spices, cilantro, the carrots and the vegetable. Cover and simmer over medium-low heat until the carrots are cooked to desired tenderness. In a skillet about 25 minutes; in a tagine a bit longer.
When the carrots are cooked, stir in the honey and add the chickpeas and apricots. Continue simmering until the chickpeas are heated through and the sauce is reduced and thick, about 10 minutes. Taste, adjust seasoning if desired, and serve. Serve hot with cous cous, quinoa, or bread.
I used a skillet and served it over quinoa. Really, really yummy! Plus this took me less than an hour from start to finish. Awesome.