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Categories:
almonds olive oil brown onions garlic carrots ground cumin ground ginger ground turmeric chicken stock tomatoes chickpeas dates baby spinach leaves honey lemon juice fresh coriander sprig ground cinnamon couscous
Viewed: 56 - Published at: 5 years agoIngredients
- 1/2 cup sliced almonds
- 3 teaspoons olive oil
- 2 brown onions, halved, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 large carrots, cut into short sticks
- 3 teaspoons ground cumin
- 3 teaspoons ground ginger
- 1 1/2 teaspoons ground turmeric
- 1 cup chicken stock
- 2 (400 g) cans diced tomatoes
- 2 (400 g) cans chickpeas
- 1/2 cup dried pitted dates
- 50 g baby spinach leaves
- 1 tablespoon honey
- 3 teaspoons lemon juice or 1/2 teaspoon citric acid
- fresh coriander sprig, to serve
- ground cinnamon, to serve
- couscous, to serve
Method
- Preheat oven to 180°C.
- Spread the almonds over a baking tray. Bake in oven for 4 minutes or until toasted. Transfer to a heatproof bowl. (You can also toast these in the microwave if preferred).
- Heat oil in a deep frypan or wok over medium heat. Add the onion, garlic and carrot, and cook, stirring occasionally, for 5 minutes or until the onion is soft. Add the cumin, ginger and turmeric, and stir to coat and toast the spices.
- Add the stock and tomatoes. Bring to the boil. Add the chickpeas and dates. Simmer until the sauce thickens to desired consistency and carrots are cooked, about 10-15 minutes.
- Roll up the spinach leaves and slice finely, and add to the tagine, allowing it to wilt. Stir in the honey and lemon juice/citric acid. Season with salt and pepper as required.
- Divide the tagine among the serving dishes (on cous cous if desired). Sprinkle with almonds and cinnamon. Top with coriander to serve.
