Tuesday, April 10, 2012

Chickpea & Date Tagine

I don't know why I had something totally different in mind when I was making this, but in general I was disappointed. It was oddly sweet, which I recognized would happen due to the recipe note but still didn't quite expect, and the spices were very mild. I ate it, and Erica ate around the chickpeas, but we agreed the sweetness kind of threw things off. I wouldn't make this again.


Chickpea and Date Tagine
Vegetarian Times, December 2011

North African tagines often combine sweet and savory foods to play off the spices used to season them.

1 tablespoon olive oil
1 large onion, diced (2 cups)
4 cloves garlic, minced (4 teaspoons)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 15 oz. can crushed tomatoes
3 cups cooked chickpeas or 2 15-oz. cans chickpeas, rinsed and drained
1 cup whole-wheat couscous
1 cup pitted dates, halved
1/4 cup lemon juice
1/2 cup chopped cilantro

1. Heat oil in saucepan over medium heat. Add onion, and cook 10 minutes, or until starting to brown, stirring often. Stir in garlic, cumin, coriander, ginger, and cinnamon, and sauté 30 seconds. Add tomatoes, chickpeas, and 1/4 cup water; simmer 10 minutes.

2. Meanwhile, toast couscous in small saucepan over medium heat 5 minutes, or until fragrant. Add 13/4 cups water, and bring to a boil. Remove from heat, cover, and let stand 5 minutes.

3. Stir dates and lemon juice into tagine, and season with salt and pepper, if desired. Serve over couscous, sprinkled with cilantro.

Servings: 6

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