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Moroccan Chickpea Tagine recipe
Amanda McInerney of www.lambsearsandhoney.com

Moroccan Chickpea Tagine

A delicious side dish - hot or at room temperature as a salad. Vegan friendly too!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Ingredients Method

Ingredients
  

  • 1 can chickpeas drained
  • 1 can chopped tomatoes
  • 1 onion quartered (or chopped if using stove top method)
  • 2 cloves garlic minced
  • 75 mls olive oil
  • 2 tsp ras el hanout Moroccan mixed spice
  • 1/4 cup dried currants
  • 1/2 preserved lemon rind rinsed, pat dry, diced
  • 100 gms baby spinach leaves
  • Salt pepper
  • 1/2 fresh lemon

  • 200 mls thick Greek yoghurt
  • 1 tsp ground cumin

Method
 

  1. KitchenAid Cook Processor instructions
  2. Fit MultiBlade to Cook Processor, add onion, close lid and pulse for 5 seconds to chop finely.
  3. Remove MultiBlade and replace with StirAssist.
  4. Add oil to Cook Processor, set temperature 120C, time 5 minutes, speed 2 and close lid, but remove measuring cup, add garlic through the opening at the 4 minute mark.
  5. When onion & garlic are done, add chickpeas, tomatoes and ras el hanout. Set temperature 100C, time 10 minutes, speed 2.
  6. When cooking is completed add the currants, lemon, spinach leaves and juice of half a lemon, stirring until the spinach is wilted.
  7. Stove top
  8. Heat oil over moderate heat, add onion and saute, stirring, until transparent.
  9. Add garlic, stir through for 1 minute.
  10. Add chickpeas, tomatoes and ras el hanout, reduce heat and simmer, stirring occasionally, for 10 minutes, until slightly thickened.
  11. Add the currants, preserved lemon, spinach leaves and the juice of half a lemon & stir until the spinach is wilted.
  12. Season to taste.
  13. Stir ground cumin through the yoghurt and serve as a sauce for the tagine.

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