Chickpea and Carrot Tangine

A quick and easy vegan meal for nights when you want something fast. It's also something I make when I get to the end of my groceries as I always have these ingredients on hand. :D

• one small onion, diced (or half a large one)
• one 14.5 oz can chickpeas, drained
• two carrots, cut into slices
• 2-3 cloves garlic, minced
• 1/2 tsp cumin
• 1/2 tsp turmeric
• good pinch cinnamon
• good pinch cayenne
• salt & pepper to taste
• 1 cup water

It's best served over rice, so you'll also need:

• 1 cup rice (anything you like)
• 1 3/4 cup water
• salt

Put a little olive oil in your pan over medium heat and dump in the veggies. Let them cook for a few minutes, or until the onions get translucent and the carrots begin to soften. :)

Stir it together very well and let it cook for a couple minutes. You just want the spices and garlic to get really fragrant - then you'll know you're ready!

Add the water and mix, and let it come up to a boil. Then turn it down to a simmer and cover it. You'll let this cook for about 20 minutes, covered.

While it simmers, you'll have just enough time to make some rice.

I always do 1 cup of rice and 1 3/4 cup of water - bring the cup of water to a boil with a generous pinch of salt, pour in the rice and turn the heat to low and cover. Cook for 18 minutes, turn off the heat, and let sit covered for an additional 10 minutes and then fluff with a fork.

I don't use any butter or oil, but feel free to add some if you'd like. :)

After 20 minutes, the liquid should have reduced quite a bit. If not, turn up the heat and let it simmer uncovered for a few minutes while your rice finishes up getting nice and fluffy. You still want it to be slightly runny (the liquid is excellent once it soaks into the rice!), but not a soup. ;)

This is also a good time to check the seasonings and add more as desired!

Spoon it over rice and eat! Cilantro and parsley are good with this, as is sriracha. :D