Moroccan Chickpeas With Carrot And Dates Recipes

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MOROCCAN CHICKPEAS WITH CARROT AND DATES



Moroccan Chickpeas With Carrot and Dates image

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

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
fresh coriander sprig, to serve
ground cinnamon, to serve
couscous, to serve

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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