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Moroccan Tagine with Extra Chickpeas
Created by: Howcan Team
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1 cup carrots, sliced
- 1 cup potatoes, diced
- 1 cup butternut squash, diced
- 1 cup extra chickpeas, cooked
- 1/2 cup dried apricots, chopped
- 1/4 cup golden raisins
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- In a large tagine or Dutch oven, heat 2 tbsp of olive oil over medium heat.
- Add the chopped onion and sauté for 5 minutes until softened.
- Stir in the minced garlic, ground cumin, ground coriander, ground cinnamon, ground turmeric, ground ginger, and cayenne pepper. Cook for 2 minutes until fragrant.
- Pour in the diced tomatoes and vegetable broth. Bring to a simmer.
- Add the sliced carrots, diced potatoes, diced butternut squash, and extra chickpeas. Stir to combine.
- Cover and simmer for 45 minutes, or until the vegetables are tender.
- Stir in the chopped dried apricots and golden raisins. Season with salt and pepper to taste.
- Simmer for an additional 10 minutes to allow the flavors to meld together.
- Garnish with fresh cilantro before serving.
- Serve the Moroccan tagine with couscous or crusty bread. Enjoy!
The history of Moroccan Tagine dates back to ancient Berber tribes who used the cone-shaped clay pot to slow-cook meats, vegetables, and aromatic spices over hot coals. This traditional North African dish has evolved over centuries, with each region adding its own unique twist. The addition of chickpeas, a staple in Moroccan cuisine, brings a delightful nuttiness and texture to the dish. Renowned chefs like Mourad Lahlou, known for his modern take on Moroccan cuisine, have popularized the use of chickpeas in Tagine, elevating its flavor profile. In Morocco, Marrakech is celebrated for its Tagine, with restaurants like La Maison Arabe and Dar Moha serving up exquisite versions of the dish. The key to a perfect Moroccan Tagine lies in the slow cooking process, allowing the flavors to meld together, and the tender, melt-in-your-mouth texture of the meat. The use of preserved lemons, saffron, and a blend of Moroccan spices like cumin, coriander, and cinnamon is crucial for an authentic taste. For a vegetarian alternative, adding extra chickpeas to the Tagine creates a hearty and satisfying dish. The chickpeas absorb the rich flavors of the sauce, making them a standout element in the dish. Whether enjoyed in a bustling Moroccan souk or homemade with a traditional clay Tagine, the addition of extra chickpeas brings a delightful twist to this iconic North African dish.
80 min
4
380 calories
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