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Categories:
Chickpea Tagine olive oil red onion white onion ground tumeric cumin seeds coriander seeds ground cinnamon red serrano chile tomatoes tomato paste dried apricots raisins black olives baking potato carrots green cabbage chickpeas parsley cilantro salt Couscous Fritters
Viewed: 64 - Published at: 9 years agoIngredients
- Chickpea Tagine:
- 2 tablespoons olive oil
- 1/2 red onion, thinly sliced
- 1/2 white onion, thinly sliced
- 1 teaspoon ground tumeric
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds, lightly toasted in a dry skillet and ground
- 1 teaspoon ground cinnamon
- 1 red serrano chile, seeded and finely chopped
- 3 cups canned chopped tomatoes, about 28 oz.
- 1 tablespoon tomato paste
- 2 oz. dried apricots, soaked overnight, drained and sliced
- 1/4 cup raisins, soaked overnight, about 1 oz.
- 1/2 cup black olives, such as Nicoise or Kalamata, pitted, about 3 oz.
- 1 large baking potato, cut into wedges
- 8 oz. carrots, thickly sliced, about 2 cups
- 1/2 small green cabbage, cored and thinly sliced
- 2 1/2 cups chickpeas, about 1 lb., soaked overnight, drained, and cooked for 1 -1 1/2 hours until tender
- A large bunch of flat-leaf parsley, finely chopped
- A large bunch of cilantro, finely chopped
- Sea salt and freshly ground black pepper
- Harissa Sauce (see recipe)
- Couscous Fritters (see recipe)
Method
- Heat half the oil in a large saucepan. Add the red and white onions, turmeric, cumin, coriander, cinnamon, and chile and cook gently for 10 minutes until the onions are softened and translucent. Stir in the tomatoes and tomato paste and cook for 10 minutes. Add the apricots, raisins, olives, potato, and carrots. Continue cooking slowly for about 45 minutes, until the carrots are tender.
- Heat the remaining oil in a wok or skillet, add teh cabbage, and stir-fry until just starting to soften. Add to the saucepan, then add the cooked chickpeas and bring to a boil. Stir in the parsley and cilantro and season with salt and pepper to taste.
