Roasted Carrot Tagine

Instructions

1. Step 1

   Preheat the oven to 220°C. Peel the carrots and cut them into 5 cm batons.

   Ingredients used: 900.0 gr Carrot

   Cookware: Chef Knife, cutting board, oven

2. Step 2

   Toss the prepared carrots with part of the olive oil, salt, and black pepper, then spread them in one layer on the baking sheet.

   Ingredients used: 1.0 gr Black Pepper, 30.0 ml Olive Oil, 3.0 gr Salt

   Cookware: Large Mixing Bowl, rimmed baking sheet

3. Step 3

   Roast the carrots at 220°C until browned at the edges and almost tender, turning them once halfway through.

   Timer: 30 min (fixed)

   Cookware: oven, rimmed baking sheet

4. Step 4

   Meanwhile, heat the remaining olive oil in the large pot over medium heat. Add the onion and cook until softened and lightly golden.

   Timer: 7 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 2.0 piece Onion

   Cookware: large pot, wooden spoon

5. Step 5

   Add the garlic, cumin, coriander seed, cinnamon, turmeric, and paprika. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 gr Coriander seed, 12.0 gr Garlic, 1.0 gr Ground Cinnamon, 4.0 gr Ground Cumin, 2.0 gr Ground Turmeric, 2.0 gr Paprika

   Cookware: large pot, wooden spoon

6. Step 6

   Stir in the tomato, vegetable stock, chickpeas, apricots, honey, and the remaining salt and black pepper. Bring to a gentle simmer over medium heat.

   Timer: 4 min (fixed)

   Ingredients used: 120.0 gr Apricot, 1.0 gr Black Pepper, 400.0 gr Chickpea, 15.0 gr Honey, 5.0 gr Salt, 400.0 gr Tomato, 300.0 ml Vegetable Stock

   Cookware: large pot, wooden spoon

7. Step 7

   Cover the pot, reduce to low heat, and simmer until the apricots soften and the sauce thickens slightly.

   Timer: 15 min (fixed)

   Cookware: large pot

8. Step 8

   Fold the roasted carrots and lemon juice into the tagine. Simmer uncovered over low heat until the carrots are tender and coated with sauce.

   Timer: 5 min (fixed)

   Ingredients used: 30.0 ml Lemon Juice

   Cookware: large pot, wooden spoon

9. Step 9

   Remove the tagine from the heat and scatter the almonds and cilantro over the top before serving.

   Ingredients used: 40.0 gr Almond, 15.0 gr Cilantro

   Cookware: large pot