MOROCCAN CHICKPEAS WITH CARROT AND DATES
This is based on a chicken recipe from Australian Good Taste magazine but I made it veggo. I have successfully used Chinese red dates in this recipe. The ginger can make it a little spicy if it is very fresh, if required serve with a little good quality yoghurt.
Provided by Chickee
Categories Stew
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 180°C.
- Spread the almonds over a baking tray. Bake in oven for 4 minutes or until toasted. Transfer to a heatproof bowl. (You can also toast these in the microwave if preferred).
- Heat oil in a deep frypan or wok over medium heat. Add the onion, garlic and carrot, and cook, stirring occasionally, for 5 minutes or until the onion is soft. Add the cumin, ginger and turmeric, and stir to coat and toast the spices.
- Add the stock and tomatoes. Bring to the boil. Add the chickpeas and dates. Simmer until the sauce thickens to desired consistency and carrots are cooked, about 10-15 minutes.
- Roll up the spinach leaves and slice finely, and add to the tagine, allowing it to wilt. Stir in the honey and lemon juice/citric acid. Season with salt and pepper as required.
- Divide the tagine among the serving dishes (on cous cous if desired). Sprinkle with almonds and cinnamon. Top with coriander to serve.
Nutrition Facts : Calories 435.2, Fat 10.6, SaturatedFat 1.2, Cholesterol 1.4, Sodium 927, Carbohydrate 76.6, Fiber 13.9, Sugar 25.3, Protein 14.2
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