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    You are in: Home / Recipes / Moroccan Chickpeas With Carrot and Dates Recipe
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    Moroccan Chickpeas With Carrot and Dates

    Moroccan Chickpeas With Carrot and Dates. Photo by Chickee

    1/1 Photo of Moroccan Chickpeas With Carrot and Dates

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Chickee's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 180°C.
    2. 2
      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. 3
      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. 4
      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. 5
      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. 6
      Divide the tagine among the serving dishes (on cous cous if desired). Sprinkle with almonds and cinnamon. Top with coriander to serve.

    Ratings & Reviews:

    • on June 30, 2009

      55

      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. I 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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 04, 2008

      45

      I cut this recipe in half for 3 of us & that worked out well! I did, however, think that the spices were a bit overpowering, but my other half & our guest didn't! The final seasoning was done with lemon pepper rather than just salt & pepper! I'd like to try this another time, but cut back on both the cumin & ginger, while serving it with a bit of yogurt! Thanks for sharing the recipe! [Tagged, made & reviewed as a PRESSIE in the Aus/NZ 12 Days of Christmas Recipe Swap]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Moroccan Chickpeas With Carrot and Dates

    Serving Size: 1 (406 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 435.2
     
    Calories from Fat 95
    22%
    Total Fat 10.6 g
    16%
    Saturated Fat 1.2 g
    6%
    Cholesterol 1.4 mg
    0%
    Sodium 926.9 mg
    38%
    Total Carbohydrate 76.6 g
    25%
    Dietary Fiber 13.8 g
    55%
    Sugars 25.2 g
    101%
    Protein 14.2 g
    28%

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