Chickpea Tagine

banner
Preparation info
  • Serves

    Six to Eight

    • Difficulty

      Medium

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Sephardic Jews of the Middle East and North Africa love chickpeas. This dish probably has roots in Tunisia or Morocco, where Jewish communities once flourished but are now a mere shadow of their former selves. Serve with crusty bread or rice and cooling yogurt.

Ingredients

  • 150 g/5 oz/ cup chickpeas, soaked overnight, or 2 x 400

Method

  1. If using dried chickpeas, drain and cook in plenty of boiling water for 1–1½ hours until tender. Remove the skins by rubbing between the hands as shown.

  2. Heat the oil in a large pan or flameproof casserole and lightly fry the onion, pe