Moroccan Carrot & Chickpea Tagine

Ingredients

1 onion, chopped
4 garlic cloves, finely chopped
3 Tbsp olive oil
1 tsp salt (or to taste)
1 tsp ginger powder
1 tsp turmeric powder
3/4 tsp cinnamon powder
1/2 tsp black pepper
1/4 tsp cayenne pepper
1/8 tsp Ras el Hanout spice mix (or more, to taste)
3 Tbsp parsley, chopped
5 carrots, peeled and cut into 1/4-inch-thick sticks
2 cups canned chickpeas, drained
1/4 golden raisins

Method

1. In the base of the tagine or in a large skillet with a lid, saute the onions and garlic in the olive oil over low heat for several minutes.
2. Add the spices, parsley, carrots and water. Cover and simmer over medium-low heat until the carrots are cooked to desired tenderness. In a skillet this may take up to 25 minutes; in a tagine a bit longer.
3. When the carrots are cooked, stir in the honey, chickpeas and raisins. Continue simmering until the chickpeas are heated through and the sauce is reduced and thick. Taste, adjust seasoning if desired, and serve.