27 MINUTES. Serves 4 / Prep tip: For quickest, most even cooking, use a wide-bottom pot. Serving tip: The tagine is delicious alone but is even better spooned over whole-wheat couscous.

1 tablespoon olive oil
½ cup sliced onions
1½ tablespoons minced fresh ginger
½ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper, or to taste
¾ pound carrots, peeled and cut into ½-inch coins
1 can chickpeas, rinsed and drained
1 cup low-sodium vegetable broth
⅓ cup pitted green olives, halved
10 pitted prunes, halved

1. Heat a wide-bottom pan over medium heat. Add oil, then onions and ginger. Cook until onions begin to soften, about 3 minutes. Add cardamom, cinnamon, and cayenne. Stir and cook for about 30 seconds.

2. Add carrots, chickpeas, and broth. Cover and simmer until carrots are almost tender, about 8 minutes. Add olives and prunes. Cover and simmer until carrots are fully tender, 8-10 minutes. If tagine is a bit dry, stir in a few extra tablespoons broth. Add salt to taste.

PER SERVING: 231 cal, 26% fat cal, 7g fat, 1g sat fat, 0mg chol, 6g protein, 39g carb, 8g fiber, 256mg sodium