Moroccan Chickpea Tagine

• 1 Tablespoon Oil
• 1/2 whole Onion, Sliced
• 2 cloves Garlic, Sliced
• 1/2 whole Red Pepper, Diced
• 2-23 ounces, weight Carrot, Diced (around 1 Small Carrot)
• 1/2 teaspoons Nutmeg
• 1/2 teaspoons Hot Chili Powder
• 1/2 teaspoons Ground Coriander
• 1/2 teaspoons Garam Masala
• 1/2 teaspoons Ground Cinnamon
• 1 teaspoon Paprika
• 2 whole Large Tomatoes, Diced
• 1 cup, 2-23 teaspoons, 78 pinches Water
• 1 Tablespoon Tomato Puree
• 1/2 pounds, 1/2 ounces, weight Cooked Chickpeas, Drained
• 2- 1/2 ounces, weight Black Olives, Halved
• 1 Tablespoon Fresh Lemon Juice
• 3 Tablespoons Fresh Coriander, Chopped
• 3-58 ounces, weight Couscous, To Serve
• 2 Tablespoons Yoghurt Or Sour Cream, To Serve

1. In a large saucepan, heat the oil and add the onion, garlic, red pepper and carrot.
2. Cook over a medium-low heat for approximately 8 minutes, until the onion has softened.
3. Add the spices and cook for 1 more minute, stirring constantly.
4. Add the diced tomatoes, water and tomato puree, and stir to combine.
5. Cover the pan, and simmer for 20 minutes.
6. Add the chickpeas and olives, and simmer for a further 10 minutes, or until the carrot is tender.
7. Just before serving, add the lemon juice and chopped coriander, and serve with couscous and a dollop of yoghurt or sour cream.

oil, onion, garlic, red pepper, weight carrot, nutmeg, ground coriander, garam masala, ground cinnamon, paprika, tomatoes, water, tomato puree, chickpeas, weight black olives, lemon juice, fresh coriander, weight couscous, yoghurt

Taken from tastykitchen.com/recipes/main-courses/moroccan-chickpea-tagine/ (may not work)