Tagine of Chick Peas with Aromatics

Name: Tagine of Chick Peas with Aromatics
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: 6 tablespoons olive oil; freshly ground black pepper; 1 Spanish onion, peeled and coarsely grated; 3 large ripe tomatoes, skinned, seeded and diced; 900 g/2 lb (4 cups) chick peas, soaked overnight; salt; ¼ teaspoon each hot and sweet red peppers, powdered cinnamon, saffron, cumin and ginger; ¼ teaspoon each hot and sweet red peppers, powdered cinnamon, saffron, cumin and ginger; ¼ teaspoon each hot and sweet red peppers, powdered cinnamon, saffron, cumin and ginger; ¼ teaspoon each hot and sweet red peppers, powdered cinnamon, saffron, cumin and ginger; ¼ teaspoon each hot and sweet red peppers, powdered cinnamon, saffron, cumin and ginger; ¼ teaspoon each hot and sweet red peppers, powdered cinnamon, saffron, cumin and ginger; 6 sprigs flat-leafed (Italian) parsley, chopped; 4 sprigs fresh green coriander, chopped

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

900 g/2 lb (4 cups) chick peas, soaked overnight
salt

Africa
Morocco
Starter
Side dish
Mediterranean
Vegan
Gluten-free

Method

Drain chick peas and cook in boiling salted water until tender. Strain. Peel the chick peas, and combine them with grated onion in a tagine (or shallow casserole). Add diced tomatoes, chopped herbs, spices, and salt and freshly ground black pepper to taste. Mix well.
When ready to cook, add olive oil and simmer over a low heat for 15 minutes, or until th