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Moroccan Chickpeas With Carrot And Dates

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Ingredients

Adjust Servings:
1/2 cup sliced almonds
3 teaspoons olive oil
2 brown onions, halved, thinly sliced
2 garlic cloves, thinly sliced
2 large carrots, cut into short sticks
3 teaspoons ground cumin
3 teaspoons ground ginger
1 1/2 teaspoons ground turmeric
1 cup chicken stock
2 (400 g) cans diced tomatoes
2 (400 g) cans chickpeas
1/2 cup dried pitted dates
50 g baby spinach leaves
1 tablespoon honey
3 teaspoons lemon juice or 1/2 teaspoon citric acid

Nutritional information

435.2
Calories
95 g
Calories From Fat
10.6 g
Total Fat
1.2 g
Saturated Fat
1.4 mg
Cholesterol
927 mg
Sodium
76.6 g
Carbs
13.9 g
Dietary Fiber
25.3 g
Sugars
14.2 g
Protein
406g
Serving Size

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Moroccan Chickpeas With Carrot And Dates

Features:
    Cuisine:

    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.

    • 55 min
    • Serves 5
    • Easy

    Ingredients

    Directions

    Share

    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.

    Avatar Of Diana Fuller

    Diana Fuller

    BBQ pitmaster specializing in slow-cooked and tender smoked meats.

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