Category: Main Course
Cuisine: Moroccan
Yields:
2 Servings
Moroccan Chickpea and Tomato Tagine –
A tasty and satisfying stew, infused with the trademark Moroccan spices cinnamon, cumin and coriander
Ingredients
Adjust Servings
Instructions
- Cover the chickpeas with cold water and leave to soak for 12 hours.
- Discard the soaking water and fill the pan with cold water to 2 cm above the chickpeas. Add the cinnamon and cumin seeds and bring to the boil. Reduce heat and simmer for up to 60 minutes (start checking at 45 minutes).
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Meanwhile, heat the oil in a heavy pan over low-medium heat and add the onion. Sauté, covered, until it starts to clear.
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Add the tomatoes, raisins, lemon and ground spices to the onions and simmer, covered, until the chickpeas are almost done – about 45 minutes.
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Add the spinach leaves to the pan and continue to simmer, covered, until they are fully wilted – about 10 minutes.
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Stir the chickpeas into the tomato mixture and serve with couscous.
Notes
If using tinned chickpeas, add the cinnamon and cumin seeds to the pan with the onion.