Chickpea Tagine

This dish is an awesome mix of hot, sweet and savoury flavours. I only used 1/8 a tsp of cayenne pepper, because my husband is not so much a fan of the spicy. You can easily use 1/4 tsp if you like your dishes with a bit more kick.

Mats
2 tsp olive oil
1 onion, baseball sized
3 cloves garlic, crushed
2 cans chickpeas (also known as garbanzo beans)
3 carrots, peeled and cut into 1/4 inch thick rounds
1/4 cup dried currants or raisins
1 tsp tumeric
1 tsp cinnamon
1/2 tsp cumin
1/8 tsp cayenne pepper
2 tsp honey
2c water
2c baby spinach

In a large saucepan, heat the oil on medium. Peel the onion and slice it in half. Place the cut sides of the onion down, then cut in half again. Slice the quartered onion as thin as you can get it, then add the onion to the hot oil
Crush the garlic into the pan, then cook the onion and garlic for 5 minutes.
Add 2c water, chickpeas, chopped carrots, currants, cinnamon, cumin, tumeric, cayenne pepper and honey.
Cover and cook on medium heat for 20 minutes.
Uncover and add the baby spinach.
Stir until the spinach begins to wilt.
Remove from heat and serve with a Tbsp of sour cream or Greek yogurt.