Chickpea and carrot tagine


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 2 onions
  • 1 bunch spring carrots
  • 1 orange, unpeeled
  • 1 tablespoon fennel seeds
  • 3 tablespoons olive oil
  • 300 ml vegetable stock
  • 250 g tinned chickpeas
  • Salt and pepper

1 tagine or 1 flameproof casserole dish

1 chopping board


Peel and chop the onions. Peel the spring carrots.

Cut the unpeeled orange into cubes.

Soften the onion and fennel seeds in olive oil over low heat in a tagine or flameproof casserole dish. Add the carrots and orange, pour in the vegetable stock and cook for 10 minutes.

Add the drained chickpeas and cook another 5 minutes. Season.