Rediscovering Old Favorites

Happy Monday!

When I first started cooking regularly, finding recipes that made us say “wow!” was always an exciting surprise. I wasn’t used to cooking food myself that tasted as good as a meal out. Those recipes went into the rotation and quickly became favorites.

Now, I think I’m actually lazier and more complacent about our meals. I’ll admit to being slightly less enamored with cooking than I once was. Now as long as it’s healthy, tasty, and doesn’t take me more than an hour to put together, I’m a happy camper.

But sometimes I visit those old favorites and give them a little bit of a twist. This tagine is typically quite sweet as it includes currants and more honey. I took out the sweet, gave it some citrus tang, and use coconut oil as the base instead of olive oil.

Coconut Cinnamon Chickpea Tagine
Adapted from Vegetarian Times
Serves 4

  • 1 Tbs. coconut oil
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced (1 Tbs.)
  • 4 cups chickpeas, rinsed and drained
  • 3 medium carrots, peeled and sliced into thin rounds
  • 1 tsp. ground turmeric
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cumin
  • 1 tsp. coriander
  • ¼ tsp. cayenne pepper
  • 1 tsp. honey
  • Coconut flakes, to garnish
  • Juice of 1 – 2 limes

1. Heat oil in large skillet over medium heat. Add onion and garlic, and sauté 2 to 3 minutes, or until onion slices are soft. Stir in chickpeas, carrots, currants, spices, honey, and 2 cups water. Cover and simmer 20 to 25 minutes, stirring occasionally. Season with salt and pepper. At the end of cooking, add the lime juice and stir to combine.

2. Divide tagine among 4 bowls. Garnish each serving with a lime wedge and toasted coconut, if desired.

This version is fresher than the original. I imagine it would also be good to incorporate some thinly sliced greens into the dish. We had salad on the side because we have salad on the side of everything so we can eat all the freaking leafy greens.

Plus, this recipe is quick and easy so it meets my current criteria for dinner. It also makes delicious leftovers; in fact, it might even be tastier the next day than it is the first time around – perfect for lunches during the week.


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