Moroccan Chickpea Tagine with Tomatoes is one of my favorite recipes that I picked up on my travels in North Africa. Tagine is a typical Morrocan stew that is cooked in a clay pot of the same name. Most tagines consist of a rich mixture of meat, poultry, or fish and include vegetables or fruit. This one is vegetarian with chickpeas to bulk it up.
To make this tagine, start by sauteing onion, garlic and dried spices. Next, add the tomato passata, chopped tomatoes, water, salt, and sugar, and cook for 20 minutes. Add cooked chickpeas and continue cooking until the mixtмупure is thick and the sauce has turned a dark shade of red. Right before serving, add fresh parsley and cilantro. Serve this flavorsome dish immediately with a drizzle of olive oil.
To make Moroccan Chickpea Tagine with Tomatoes, you will need the following ingredients:
Add 3 tablespoons of olive oil to a large, heavy bottomed pan or skillet and heat on medium high.
Add 1 medium chopped onion and cook for 6-8 minutes until softened. Add 1 minced garlic clove, and ¼ teaspoon each of cayenne powder, ginger powder, paprika, ½ a teaspoon of turmeric, and 1 teaspoon each of cumin and cinnamon. Cook while stirring often for about 2 minutes, until the spices are fragrant.
Add 1 cup of tomato passata, 2 cups of chopped tomatoes, 1 cup of water, salt, and 1 teaspoon of sugar and cook, with the lid on for 20 minutes over medium heat.
Add 2 cups of cooked chickpeas. Continue to cook for 20-25 minutes, until the stew thickens and the sauce turns a dark shade of red.
Stir in 3 tablespoons of freshly chopped parsley and 3 tablespoons of fresh chopped cilantro.
Drizzle with olive oil and serve immediately.
This Moroccan Chickpea Tagine with Tomatoes is simple to make and tastes absolutely delicious! Let me know what you think of this recipe by tagging #cookmerecipes in your instagram posts!
