Chickpea Tagine with Cinnamon, Cumin, and Carrots

I had folded down the corner on the page with this 30 minute meal in my October 2008 issue of the Vegetarian Times magazine, but never got around to trying it. I'm glad I finally did, and I'm sure I will make this one again.

Ingredients:

2 T olive oil
1 small onion, thinly sliced
3 cloves garlic, minced
2 14.5-oz cans of chickpeas, rinsed and drained
3 medium carrots, peeled and sliced into thin rounds
1/4 cup dried currants
1 t ground turmeric
1 t ground cinnamon
1 t ground cumin
1/4 t cayenne pepper
2 t honey
3 T finely chopped parsley

Directions:

Heat oil in large skillet over medium heat. Add onions and garlic and saute 2 to 3 minutes, or until onion slices are soft. Stir in chickpeas, carrots, currants, turmeric, cinnamon, cumin, cayenne pepper, honey, and 2 cups of water. Cover and simmer 20 to 25 minutes, stirring occasionally. Season with salt and pepper.

I served this with whole wheat couscous and plain Greek-style yogurt.