3-4 Tablespoon olive oil
1 onion finely chopped
4 garlic cloves, finely minced
2 Tablespoons CuisineMentor Moroccan Chicken Spice Blend
2 Tablespoon honey
3-4 medium carrots, sliced on diagonal
1 cup vegetable or chicken stock, or water
2-14 oz cans chickpeas, rinsed and drained
salt
˝ bunch cilantro
˝ lemon, juiced
yogurt and lemon wedges, for garnish

Heat oil in heavy-based pot, add onion and garlic, and sauté until soft, about 5 minutes. Add CuisineMentor Moroccan Chicken Spice Blend, honey and carrots, stir. Add stock or water, cover. Cook gently for 10 minutes.

Add chickpeas to pot and more stock or water, if needed. Cover and cook gently for 5-10 minutes until carrots are tender.

Season with salt, if needed, sprinkle with minced cilantro leaves, stir in lemon juice. To thicken, coarsely mash about 1 cup of the chickpeas and stir back into the tagine.
Serve with lemon wedges and a dollop of yogurt.

Serve with brown rice or couscous.
Serves 4

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