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.
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.
• 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.