We really enjoyed this meal. It could be prepared in a slow cooker during the day and be enjoyed the evening. This recipes serves four but could easily be doubled or tripled.

Carrot Chickpea Tajine

Serving Size: 4


for the sauce:

  • olive oil
  • 1 large onion
  • 1 large carrot, peeled and finely grated
  • 2 cloves garlic
  • 2 tablespoons oil
  • 1 teaspoon cumin
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon white pepper
  • 1 tablespoon maple syrup
  • salt to taste

for the vegetables:

  • 1 large jar chickpeas (about 16 ounces), drained
  • 1 lb. baby carrots, peeled
  • 1 cup soy yogurt
  • 1/3 cup sunflower seeds, or pine nuts, toasted
  • handful fresh herbs, chopped (parsley, coriander etc.)


  1. Prepare the vegetables for the sauce. Chop the onion.
  2. Mince the garlic.
  3. Peel the carrot and grate, using the smallest, fine grater.
  4. Heat the oil in a large frying pan.
  5. Add the onion, garlic, and grated carrot.
  6. Add the coriander, cumin, turmeric and white pepper.
  7. Meanwhile, prepare the rice
  8. Also, peel the baby carrots.
  9. Place in a steamer and lightly steam the baby carrots al dente.
  10. Add the soy yogurt to the cooking sauce.
  11. Add the drained chickpeas and stir well.
  12. Toast the sunflower seeds or pine nuts in a dry frying pan. When done, set aside.
  13. Add the steamed carrots to the chickpeas.
  14. Chop the herbs.
  15. Save a few herbs as garnish and add the rest to the sauce.
  16. Season to taste with a splash of maple syrup, salt and any other spices you feel useful.
  17. We added a dash of Tabasco, but not too much.
  18. Serve the tajine over a bed of rice.
  19. Garnished with the toasted seeds and chopped herbs.