Zesty Chickpea Stew

Ingredients

• 1 tablespoon olive oil
• 2 onions, minced
• 4 cloves garlic, minced
• 2 teaspoons ground turmeric
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• ½ teaspoon cayenne pepper
• ½ teaspoon ground black pepper
• 1 ½ teaspoons agave nectar
• 2 tablespoons water, or as needed
• 3 carrots, cut into 1/4-inch slices
• ¼ teaspoon salt
• 2 (14 ounce) cans chickpeas (garbanzo beans), drained and rinsed
• 4 lemon wedges
• 4 sprigs fresh cilantro, or as desired

Directions

Lightly heat some oil in a tagine or Dutch oven over medium heat. Toss in the onions and garlic, cooking and stirring them until they’re nice and soft, about 5 to 10 minutes. Sprinkle in the turmeric, cumin, agave nectar, cinnamon, cayenne, and black pepper, stirring everything together so the spices coat the onions evenly. Pour in just enough water to cover the bottom of the pot, then add the carrots along with a pinch of salt. Let this simmer gently over medium-low heat for around 12 minutes. Next, stir in the chickpeas, adding a bit more water if you need to keep the sauce from getting too dry, but try to keep it nice and thick. Let it all cook together for another 7 minutes. When you’re ready to serve, spoon the stew into bowls and garnish with lemon wedges and fresh cilantro for a bright, fresh finish.