CHICKPEA TAGINE WITH CHICKEN AND APRICOTS
Tagines, the slow-cooked, deeply aromatic stews of North Africa, are traditionally made and served in distinctive clay pots, often with lamb, and usually over couscous. This isn't a traditional version: It's fairly quick, and it relies on a heavy-bottomed saucepan rather than a tagine. With chicken thighs, bulgur, chickpeas and dried apricots, it comes together to produce an Americanized version that is a super one-pot dinner, fast enough for a weeknight despite the long ingredient list, and infinitely variable.
Provided by Mark Bittman
Categories dinner, easy, weekday, one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put oil in a large, deep pot over medium-high heat. When oil is shimmering, add chicken and brown well on both sides; remove from pan and set aside. Reduce heat to medium, add onion to the pan and cook until soft, about 5 minutes; add garlic, ginger, coriander, cumin, cinnamon, dried apricots and tomato. Cook and stir just long enough to loosen any brown bits from bottom of pan.
- Add chickpeas and 1 cup of stock or bean liquid to the pan and turn heat back to medium-high. When mixture reaches a gentle bubble, return chicken to the pan. Cover pot, turn heat to low and cook, checking occasionally to make sure the mixture is bubbling gently, for about 15 minutes or until tomatoes break down and flavors begin to meld. Stir in bulgur, adding more stock if necessary so that the mixture is covered with about an inch of liquid. Season with salt and pepper.
- Cover and cook until the chicken and bulgur are both done, about 10 to 15 minutes. Taste, adjust the seasonings and serve in bowls garnished with parsley.
Nutrition Facts : @context http, Calories 536, UnsaturatedFat 12 grams, Carbohydrate 49 grams, Fat 18 grams, Fiber 11 grams, Protein 47 grams, SaturatedFat 3 grams, Sodium 1117 milligrams, Sugar 14 grams, TransFat 0 grams
CHICKEN AND CHICKPEA TAGINE
Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and appearance. My version of this tagine may not compare to those that begin with toasting and grinding spices and peeling grapes, but it is easily executed and, I think, divine. Some things to look out for: First, work with dark-meat chicken only and be aware that tagines are on the dry side, so don't add liquid to the sauce unless it is threatening to burn. Home-cooked chickpeas and fresh tomatoes are, of course, preferable to canned varieties, but in this dish the differences are not marked. Do, however, use a vanilla bean, not vanilla extract.
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla, and bring to a boil. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.
- Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve with couscous.
This tagine is a deliciously spicy meal that is my go-to dinner for guests, because everyone loves it and it's vegan! I usually pair it with some cumin roasted cauliflower.
Provided by Heather
Categories World Cuisine Recipes
African
North African
Moroccan
Time 40m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 67.2 g, Fat 6.3 g, Fiber 13.9 g, Protein 12.3 g, SaturatedFat 0.8 g, Sodium 785.8 mg, Sugar 9.4 g
AROMATIC CHICKPEA TAGINE (TAGINE BIL HUMMUS)
From "North African Cooking" by Hilaire Walden. This will probaby work with canned chickpeas and since it doesn't include cooking time for uncooked chickpeas, I'm not either.
Provided by Engrossed
Categories Curries
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the chickpeas in boiling water until tender. Drain, and peel if liked. *I may try this with 2 cans of cooked chickpeas.
- Heat the oil in a large saucepan, stir in the saffron and other spices and cook until fragrant.
- Add the tomatoes, onion, cilantro, parsley, chickpeas, and seasoning.
- Cover and heat through gently for about 15 minutes, stirring occasionally.
Nutrition Facts : Calories 984.5, Fat 27.6, SaturatedFat 3.4, Sodium 64.6, Carbohydrate 146.3, Fiber 41.8, Sugar 29.1, Protein 45.4
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Tagines are traditional Moroccan dishes that have been gaining popularity all over the world. While most tagines have meat as their main ingredient, there are quite a few vegetarian options as well. One such dish is the aromatic chickpea tagine (also known as the tagine bil hummus.) This dish is packed with flavor and is perfect for a cozy night in or a gathering with friends.
Ingredients
The ingredients for this dish may vary slightly depending on the recipe you're using, but here are the most commonly used ones:
Chickpeas
Chickpeas are a staple in Moroccan cuisine and are the star ingredient in this tagine. They are packed with nutrients and are a great source of protein for vegetarians and vegans.
Onions
Onions are used in most Moroccan dishes. They add flavor and depth to the dish and are usually cooked until they are caramelized for added sweetness.
Garlic
Garlic is another ingredient that is used in most Moroccan dishes. It adds a pungent flavor that pairs well with the chickpeas.
Cumin
Cumin is one of the main spices used in Moroccan cuisine. It has a warm, earthy flavor that pairs well with the chickpeas and adds a depth of flavor to the dish.
Paprika
Paprika is used to add a smoky flavor to the dish. It also adds a beautiful, vibrant color to the tagine.
Cinnamon
Cinnamon is another spice commonly used in Moroccan cuisine, and it adds a subtle sweetness to the dish that balances out the other flavors.
Lemon
Lemons are used to add some acidity to the dish. The juice is usually squeezed over the tagine right before serving.
Cilantro
Cilantro is used as a garnish and adds a bright, fresh flavor to the dish.
Preparation
The preparation of this dish may vary depending on the recipe you're using. However, here are the basic steps:
Cooking the chickpeas
The chickpeas are usually cooked ahead of time (or you can use canned chickpeas) and added to the tagine towards the end of the cooking process.
Cooking the onions and garlic
Onions and garlic are usually sautéed in olive oil until they are translucent and fragrant.
Adding the spices
Cumin, paprika, and cinnamon are added to the onions and garlic and are cooked for a minute or two until they become fragrant.
Add the chickpeas and liquid
The chickpeas are added to the onion mixture along with some liquid (usually vegetable broth or water), and the tagine is brought to a simmer.
Cooking the tagine
The tagine is covered and left to simmer for around 20-30 minutes until the chickpeas are heated through and have absorbed some of the flavors from the mixture.
Serving
The tagine is usually served hot with some freshly chopped cilantro on top and a squeeze of lemon juice.
Conclusion
The aromatic chickpea tagine (tagine bil hummus) is a delicious vegetarian option for those who want to enjoy Moroccan cuisine. It's packed with flavor and is perfect for a cozy night in or a gathering with friends. This dish is easy to make and can be customized to your liking by adding your favorite vegetables or spices. So why not give it a try and impress your friends and family with your culinary skills?
Aromatic chickpea tagine or tagine bil hummus recipes are a popular Moroccan dish that is enjoyed by many around the world. This dish is easy to make, healthy, and full of flavor. The dish is made with chickpeas (garbanzo beans), vegetables, and a variety of aromatic spices such as cumin, coriander, paprika, and cinnamon.
If you are looking to make an aromatic chickpea tagine or tagine bil hummus recipe, then this article is for you! In this article, we will be sharing valuable tips that can help you make a delicious and aromatic chickpea tagine or tagine bil hummus recipe.
1. Use Fresh Ingredients:
One of the most important things to keep in mind when making any type of recipe is to use fresh ingredients. This is especially important when making a tagine recipe as the dish relies heavily on fresh vegetables and spices.
When it comes to vegetables, try to use fresh ones that are in season. If you can’t find fresh vegetables, you can always use frozen vegetables. However, make sure to thaw them before using them in the dish. Also, make sure to rinse and clean the vegetables thoroughly before using them.
For spices, try to use fresh spices rather than ones that have been sitting in your pantry for a long time. Fresh spices will add more flavor to your dish and will make it more aromatic.
2. Use a Tagine Pot:
When making a chickpea tagine or tagine bil hummus recipe, it is best to use a tagine pot. A tagine pot is a traditional Moroccan cooking vessel that is used to make many Moroccan dishes.
The tagine pot has a cone-shaped lid, which allows the steam to gather at the top and then drip back down onto the dish, keeping the meat and vegetables moist and tender.
If you don’t have a tagine pot, you can use a Dutch oven or any other oven-safe pot with a lid. However, keep in mind that the dish might not turn out as flavorful as it would in a tagine pot.
3. Soak and Cook the Chickpeas:
When making a chickpea tagine or tagine bil hummus recipe, it is important to soak and cook the chickpeas properly. This will ensure that the chickpeas are tender and flavorful.
To soak chickpeas, you will need to rinse them properly and then soak them in water for at least 8 hours or overnight. This will help to soften the chickpeas and reduce their cooking time.
After soaking the chickpeas, drain the water and rinse them again. Then, add them to a pot of boiling water and cook them for about 1 to 2 hours, or until they are tender. You can also use canned chickpeas, but make sure to drain and rinse them properly before using them in the recipe.
4. Use Aromatic Spices:
Aromatic spices such as cumin, coriander, paprika, and cinnamon are essential when making a chickpea tagine or tagine bil hummus recipe. These spices add flavor, aroma, and depth to the dish.
When using spices, try to use whole spices rather than pre-ground spices. This will ensure that the spices are fresh and have not lost their flavor. You can also grind the spices yourself using a mortar and pestle or a spice grinder.
5. Use the Right Amount of Liquid:
When making a chickpea tagine or tagine bil hummus recipe, it is important to use the right amount of liquid. This will ensure that the dish is not too dry or too soupy.
The amount of liquid you use will depend on the size of your tagine pot and the amount of ingredients you are using. As a general rule of thumb, use about 1 to 2 cups of liquid for every 2 cups of chickpeas.
You can use water or chicken/vegetable broth as the liquid. You can also add tomato paste or diced tomatoes to the liquid for added flavor.
6. Add Preserved Lemons:
Preserved lemons are a popular ingredient in Moroccan cuisine and are often used in tagine recipes. Preserved lemons add a unique tangy flavor to the dish and help to balance the richness of the chickpeas.
If you can’t find preserved lemons in your local grocery store, you can easily make them at home. To make preserved lemons, you will need lemons, salt, and a clean jar. Simply cut the lemons into quarters, pack them tightly into the jar, and add salt. Then, let the lemons sit for at least a month before using them.
7. Garnish with Fresh Herbs:
When serving a chickpea tagine or tagine bil hummus recipe, garnish it with fresh herbs such as cilantro or parsley. This will add a pop of color and freshness to the dish.
You can also serve the dish with couscous, rice, or bread. The carbs will help to balance out the flavors of the dish and provide a filling meal.
Conclusion:
Making an aromatic chickpea tagine or tagine bil hummus recipe is easy as long as you keep in mind these valuable tips. Use fresh ingredients, soak and cook the chickpeas properly, use aromatic spices, use the right amount of liquid, add preserved lemons, and garnish with fresh herbs.
With these tips, you can make a delicious and flavorful chickpea tagine or tagine bil hummus recipe that will impress your friends and family. So, don’t be afraid to experiment with different ingredients and spices to create your own unique version of this popular Moroccan dish.
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