Chickpeas, carrots and raisins are seasoned with star anise, galangal, turmeric, cinnamon, zataar and cayenne pepper in this exotic one pot wonder. Try it atop brown rice or with flatbread on the side. This recipe comes to us from Chris and Amy of A Couple in the Kitchen.
- 1 tablespoon olive oil
- 1 onion, diced
- 1 garlic clove, minced
- 2 star anise pods
- 2 piece dehydrated galangal*
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon zataar**
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 15.5-ounce can chickpeas, drained
- 1/4 cup raisins
- 2 carrots, peeled and julienned
- 2/3 cup water
- salt and black pepper, to taste
- 1 tablespoon honey
*A spice found in Asian markets or the Asian or spice sections of some grocery stores.
**A premade version of the spice mix can be found in Middle Eastern markets or the Middle Eastern section of some grocery stores. If time allows, we suggest making your own.
Place the olive oil in a tagine or large saucepan over medium-high heat. Add the onions and garlic and sauté for 3-5 minutes, or until the onions become soft and fragrant.
Season the onions and garlic with the star anise, galangal, turmeric, cinnamon, zataar, cumin and cayenne pepper. Stir so that the spices are evenly distributed and cook for 2-3 minutes, or until the spices become fragrant.
Add the chickpeas, raisins and carrots to the tagine and stir gently to incorporate all ingredients. Pour in the water and season with salt and pepper to taste.
Cover, turn heat down to medium-low and cook, stirring occasionally, for 25 minutes, or until the chickpeas have cooked through and the flavors have melded together.
Stir in the honey, divide into 4 portions and enjoy!