Moroccan Chickpea Tagine

March 26, 2014 at 10:01 am Leave a comment

I love cooking various ethnic foods and trying all the different spices and flavor combinations.  This recipe for a Moroccan tagine is one of my favorites.  A tagine is a North African stew named for the pot it is traditionally cooked in.  A friend who is learning Arabic says it is pronounced Ta’ zheen (emphasis on the first syllable).  This version is vegetarian and is cooked in a modern skillet for a shorter time than the traditional.  But it’s still delicious!  It is slightly sweet, so the Greek yogurt on top really helps balance the flavors.

Moroccan Chickpea Tagine

Moroccan Chickpea Tagine

Ingredients

  • 2 Tbs coconut oil, or butter or olive oil
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced or pressed
  • 3-4 cups cooked chickpeas (2 cans rinsed and drained)
  • 3 medium carrots, peeled and sliced into rounds
  • 2 medium red skinned potatoes, chopped
  • 1/4 cup raisins or dried currents
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 2-3 dashes cayenne pepper (or more if you like spicy foods)
  • 2 tsp honey
  • 2 cups water
  • Greek yogurt to top

Directions

  1. Heat oil in large skillet over medium heat.  Add onion and garlic, and saute until onion is soft.
  2. Stir in chickpeas, carrots, potatoes, raisins, spices, honey and water.  Cover and simmer for 20-25 minutes until vegetables are cooked as desired.  Season with salt and pepper if desired.
  3. Serve in bowls, garnished with a dollop of yogurt.

This recipe is adapted from one in Vegetarian Times, October 2008.

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Entry filed under: Real Food, Soups and Stews. Tags: , , , , .

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Blessed is the one...whose delight is in the law of the LORD, and who meditates on his law day and night. That person is like a tree planted by streams of water, which yields its fruit in season and whose leaf does not wither — whatever they do prospers. Psalm 1:1-3

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