Chickpea Carrot Tagine

A tagine is a Moroccan casserole or stew and is also the name of the pot within which it is cooked. The traditional tajine pot is formed entirely of heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone or dome-shaped cover that sits on the base during cooking.
 
INGREDIENTS
2    tablespoons olive oil
1    medium white onion, chopped (1 cup)
4    cloves garlic, minced
1    preserved lemon, soaked, drained and minced or
      2 tablespoons lemon juice
½   teaspoon ginger
½   teaspoon turmeric
¼   teaspoon white pepper
¼   teaspoon cayenne pepper
1    pinch each cardamom, nutmeg, allspice, mace (some or all)
2    tablespoons dried parsley
4-6 carrots, peeled and cut into ½ inch pieces (2 cups)
1    cup chicken broth
1    can (15 ounce) chickpeas
2    tablespoons honey

METHOD

In a large skillet over medium-low heat, add the olive oil and onion. Cook for 4 to 5 minutes and add the garlic. Cook for 1 minute and add the lemon or juice, all the spices, the parsley, carrots and the broth. Cover and cook over medium-low heat until the carrots are just tender (about 12 to 14 minutes.)

Add the chickpeas and honey and continue to cook until the chickpeas are heated through and the sauce has thickened. Adjust the seasoning if desired and serve.