Chickpea and Date Tagine

Leora_Copeland Recipe, Vegetarian Atlas Leave a Comment

What I've Learned So Far


In my experience, when people think of vegetarian cuisine, they generally think about Italian and Mexican food. While definitely delicious and great options, they're also heavy on fat and carbohydrates (particularly the American versions of their dishes). This recipe for Chickpea and Data Tagine heads a bit further south, and borrows from the North African country of Morocco.

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The tajine is actually the pot in which these meals are cooked. Traditionally slow-cooked savory stews, tagines are typically made with meat, poultry or fish together with vegetables or fruit. For this vegetarian version, spices, beans and dried fruit come together to make a delicious dish.

This particular recipe is actually vegan – and if you wanted to make it gluten free you could use a different grain (although the couscous is the tradition option). It’s relatively easy to make, and the combination of flavors and spices make it exotic and delicious but not so different as to be inaccessible to the non-adventurous eater.


The Recipe


You'll Need:

• 1 Tbl olive oil

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp ground ginger

• 1/2 tsp ground cinnamon

• 1 15 oz. can (or 2 C) crushed tomatoes

• 2 15 oz cans (or 3 C cooked) chickpeas (garbanzo beans) rinsed and drained

• 2/3 C pitted dates

• 1/4 C lemon juice

Do This:

1.Heat oil in saucepan over medium heat.

2. Add onion and cook until starting to brown, stirring often (Cooking time will depend on the size of the onion pieces).

3. Stir in garlic, cumin, coriander, ginger and cinnamon, and saute 30 seconds.

4. Add tomatoes, chickpeas, and 1/4 C water. Simmer 10 minutes.

5. Toast couscous in a small saucepan over medium heat 5 minutes, or until fragrant.

6. Add 1/4 C water to couscous, bring to a boil, and then remove from heat, cover and let stand for 5 minutes.

7. Stir dates and lemon juice into tagging, and season with salt and pepper, if desired. Server over couscous.


Recipe Notes


• Since most of us don't have a tajine, a nice saucepan works well.

• If you prefer smaller bits of onion, you can chop or finely chop it. Just be careful to watch it when you're cooking to make sure it doesn't get overly browned.

• Don't worry if you can't find exact ingredients or measurements - for example, regular couscous would work just as well.

• If you've never had dates, they're very sweet and very sticky. Pitting them isn't difficult; cut around them lengthwise, and they'll pull apart easily. The pit will be simple to remove. Just know your fingers and knife will get really sticky!

• Chickpeas and garbanzo beans are the same thing. In some Italian aisles, you might see them labeled as cece beans.

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