Name: Moroccan Chickpea Tagine
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 Servings
Ingredients: 3 tbsp olive oil; 1 medium onion, chopped; 1 garlic clove (optional); 1/4 tsp cayenne powder; 1/4 tsp ginger powder; 1/2 tsp paprika; 1/2 tsp turmeric; 1 tsp cumin; 1 tsp cinnamon; 1 cup Passata (strained tomatoes/uncooked tomato purée); 1-2 cups chopped fresh tomatoes; 3/4-1 tsp salt, or to taste; 1 cup water; 1 tsp sugar; 2 cups cooked chickpeas; 3 tbsp chopped fresh parsley; 3 tbsp chopped fresh cilantro

Recipes Moroccan Chickpea Tagine

Moroccan Chickpea Tagine

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By Shira McDermott (Published: Aug 3, 2017)
https://www.eatgrain.ca/blogs/journal/moroccan-chickpea-tagine

This recipe is so good and tastes exotic with nothing more than a super delicious combination of spices. I love it on it’s own, but you can also serve it with brown or white rice, or even Farro or Quinoa.

Prep Time	Cooking Time	Servings
15 min	45 min	4 people

Ingredients:

3 tbsp olive oil
1 medium onion, chopped
1 garlic clove (optional)
1/4 tsp cayenne powder
1/4 tsp ginger powder
1/2 tsp paprika
1/2 tsp turmeric
1 tsp cumin
1 tsp cinnamon
1 cup Passata (strained tomatoes/uncooked tomato purée)
1-2 cups chopped fresh tomatoes
3/4-1 tsp salt, or to taste
1 cup water
1 tsp sugar
2 cups cooked chickpeas
3 tbsp chopped fresh parsley
3 tbsp chopped fresh cilantro

Directions:

Heat the oil in a heavy bottomed pan on medium high. Once hot, add the onion and cooked until softened, about 6-8 minutes. Add the garlic and all the dried spices and cook, stirring until fragrant – about 2 minutes (don’t let the spices burn!). Add the Passata, chopped tomatoes, water, salt, and sugar, and cook, covered on medium heat for 20 minutes.

Add the cooked chickpeas and cook a further 20-25 minutes,until the mixture is thick and the sauce has turned a dark shade of red. Before serving, stir in the fresh parsley and cilantro. Serve piping hot with or without a drizzle of quality olive oil.