Moroccan Chickpea and Tomato Tagine

Moroccan Chickpea and Tomato Tagine - A tasty and satisfying stew, infused with the trademark Moroccan spices cinnamon, cumin and coriander

Servings: 2 yield(s)
Ingredients
  • 125 g dried Chickpeas (OR 420g tin, drained)
  • 0.5 a Cinnamon stick - ground (≈ 1½ tsp)
  • 0.5 tsp whole Cumin seeds
  • 1 tbsp Olive oil
  • 1 large Onion - halved and thickly sliced
  • 250 g Tomatoes - skinned, cored and roughly chopped
  • 0.5 cup Raisins
  • 0.5 a Preserved lemon - pulp removed, cut into strips
  • 0.25 tsp ground Cumin seed
  • 0.25 tsp ground Coriander seed
  • 180 g baby Spinach leaves
Instructions
  1. Cover the chickpeas with cold water and leave to soak for 12 hours.
  2. 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).
  3. Meanwhile, heat the oil in a heavy pan over low-medium heat and add the onion. Sauté, covered, until it starts to clear.
  4. Add the tomatoes, raisins, lemon and ground spices to the onions and simmer, covered, until the chickpeas are almost done – about 45 minutes.
  5. Add the spinach leaves to the pan and continue to simmer, covered, until they are fully wilted – about 10 minutes.
  6. Stir the chickpeas into the tomato mixture and serve with couscous.
Recipe Notes

If using tinned chickpeas, add the cinnamon and cumin seeds to the pan with the onion. Preserved Lemon