Ingredients
-
1/2
-
3
-
2
-
2
-
2
-
3
-
3
-
1 1/2
-
1
-
2
-
2
-
1/2
-
50
-
1
-
3
Directions
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 , This was by far one of the tastiest, most interestingly textured dish I have ever made! It was delicious – all the flavors melded together wonderfully The toasted sliced almonds were a great addition Instead of couscous, I served it on a bed of Quinoa – so good used about 2/3 of all the spice amounts you put, which was enough but I probably could have done the whole amount Well done
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Steps
|
1
Done
|
Preheat Oven to 180c. |
|
2
Done
|
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). |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
Divide the Tagine Among the Serving Dishes (on Cous Cous If Desired). Sprinkle With Almonds and Cinnamon. Top With Coriander to Serve. |
