Tagine is a food culture of the Moroccan and Algerian countries. Tagine is a shallow earthen pot which has a tall lid and food cooked in tagine tastes amazing. Dishes made of tagine are usually slow cooked mostly on fire or grill, these days the tagine is cooked in oven too.
Chickpea and date is cooked in tagine clay pot on slow cooking method along with Moroccan spices. Moroccan spices are subtle, it goes easy on your palate and make you want to for the next bite. Try this chickpea and date tagine.
Serve Chickpea & Date Tagine on its own with a glass of red wine for a weekend dinner.
If you like this recipe, you can also try other Moroccan recipes such as
Cuisine: African
Course: Dinner
Diet: High Protein Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Cooks in 60 M
Total in 75 M
To begin making the Chickpea & Date Tagine recipe, soak chickpeas over night in enough water. Next morning pressure cook. Keep aside.
Heat olive oil in a tagine. Add minced garlic and ginger and sauté until raw smell goes away. Add finely chopped onions and sauté until onions turn translucent.
Add tomato puree and cook till oil separates from the sides of the pan. Add all the spice powders along with salt. Add cooked chickpeas and dates, mix.
Cook for 5 minutes, covered. Add about 1/4 cup water and continue to cook with tagine lid on.
While chickpeas are cooking, we will prepare out couscous. For 1 cup couscous, take 1-1/2 cup water. In a big sauce pan boil 1-1/2 cup water along with 1/2 teaspoon salt and 1 tablespoon olive oil.
When water starts boiling, turn off flame and add couscous to the sauce pan, cover and let the couscous cook for 5 minutes. Fluff the grains using a fork. That’s it.
Just serving, you can add flavour like lemon zest or sprinkle in some dry fruits. Once the chickpea date tagine is ready, sprinkle chopped mint leaves for garnish. Serve hot with couscous.
Serve Chickpea & Date Tagine on its own with a glass of red wine for a weekend dinner.