Chickpea And Date Tagine Vegetarian Recipes

CHICKPEA AND DATE TAGINE, VEGETARIAN

Steps:

• Heat oil in saucepan over medium heat. Add onion, and cook 10 minutes, or until starting to brown, stirring often. Stir in garlic, cumin, coriander, ginger, and cinnamon, and saute 30 seconds. Add tomatoes, chickpeas, and 1/4 cup water; simmer 10 minutes.
• Meanwhile, toast couscous in small saucepan over medium heat 5 minutes, or until fragrant. Add 1 3/4 cups water, and bring to a boil. Remove from heat, cover, and let stand 5 minutes.
• Stir dates and lemon juice into tagine, and season with salt and pepper, if desired. Serve over couscous, sprinkled with cilantro.

MOROCCAN CHICKPEA VEGETABLE TAGINE

Steps:

• Combine cumin, coriander, ginger, cinnamon, and pepper in a small bowl. Set aside.
• SEE Note below* In a large saucepan, add onion and garlic in about ¼ cup water; cook 8 to 10 minutes or until water has evaporated and they are golden and tender. Stir in spice mixture, tomato paste, canned tomatoes, and harissa, if using, and cook 1 minute, stirring.
• Stir in broth, sweet and red potatoes and bring to a boil. Reduce heat to medium-low and simmer, covered, about 10 minutes. Then add the zucchini, cauliflower, and chickpeas and continue to simmer until all of the vegetables are tender and the sauce has thickened about another 10 minutes.
• Meanwhile, in a medium saucepan, bring 2 1/4 cups water and lemon juice to a boil. Remove from heat. Stir in couscous. Cover and let sit until all liquid is absorbed, about 5 minutes. Fluff with a fork.
• To finish the tagine, stir in apricots and season with sea salt, if desired.
• Place into a tagine, if you have one, or large platter for serving. Each person can dish up some couscous and top with the vegetable tagine sprinkled with cilantro and a few toasted almonds.

SPICY CHICKPEA TAGINE

Steps:

• Heat oil in a tagine or Dutch oven over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, agave nectar, cinnamon, cayenne pepper, and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes.
• Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.
• Serve tagine with lemon wedges and cilantro.