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Moroccan Chickpeas with Carrot and Dates
this is based on a chicken recipe from australian good taste magazine but i made it veggo. i have successfully used chinese red dates in this recipe. the ginger can make it a little spicy if it is very fresh, if required serve with a little good quality yoghurt.
complex18 ingredients17 preparation steps
Ingredients
- sliced almonds
- olive oil
- brown onions
- garlic cloves
- carrots
- ground cumin
- ground ginger
- ground turmeric
- chicken stock
- diced tomatoes
- chickpeas
- pitted dates
- baby spinach leaves
- honey
- lemon juice
- coriander sprig
- ground cinnamon
- couscous
Preparation
- 1preheat oven to 180c
- 2spread the almonds over a baking tray
- 3bake in oven for 4 minutes or until toasted
- 4transfer to a heatproof bowl
- 5heat oil in a deep frypan or wok over medium heat
- 6add the onion , garlic and carrot , and cook , stirring occasionally , for 5 minutes or until the onion is soft
- 7add the cumin , ginger and turmeric , and stir to coat and toast the spices
- 8add the stock and tomatoes
- 9bring to the boil
- 10add the chickpeas and dates
- 11simmer until the sauce thickens to desired consistency and carrots are cooked , about 10-15 minutes
- 12roll up the spinach leaves and slice finely , and add to the tagine , allowing it to wilt
- 13stir in the honey and lemon juice / citric acid
- 14season with salt and pepper as required
- 15divide the tagine among the serving dishes
- 16sprinkle with almonds and cinnamon
- 17top with coriander to serve