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."
 
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photo by Chickee photo by Chickee
photo by Chickee
Ready In:
35mins
Ingredients:
18
Serves:
5-6
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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]
     
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RECIPE SUBMITTED BY

I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse. I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake. My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
 
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