Chickpea and Green Bean Tagine

Submitted by KristinV

"A tagine is a delectable Moroccan stew redolent of fragrnat fruits and spices. The word 'tagine' refers to both the dish itself and the pot it is cooked in. Try this one served over couscous, quinoa or rice."

 

• Ready In: 1hr
• Ingredients: 16
• Serves: 4

ingredients

• 1 1⁄2 cups mixed dried fruit
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon turmeric
• 1⁄8 teaspoon ground allspice
• 220 g green beans, topped and tailed and cut into 1 inch pieces
• 400 g can diced tomatoes
• 1 1⁄2 cups vegetable stock
• 1 teaspoon brown sugar
• salt and pepper (to taste)
• 450 g can chickpeas
• 1⁄4 blanched almond, slivered
• 2 tablespoons fresh parsley, minced
• 1 teaspoon lemon zest, grated

directions

1. Place the dried fruit in a small heatproof bowl. Add boiling water to cover and soak for 20 minutes to soften. Drain, coarsely chop and set aside.
2. Heat the olive oil in a large saucepan over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Stir in the garlic, cinnamon, turmeric and allspice and cook, stirring, for 30 secs. Add the green beans, tomatoes, stock, brown sugar and salt & pepper to taste. Reduce the heat to low and simmer until the green beans are tender, about 20 minutes.'.
3. Add the reserved fruit and the chickpeas abd cook for 5-10 minutes to blend the flavours. Stir in the alomnds, parsley, and lemon zest. Taste and adjust the seasonings then serve hot.

Reviews

[magpie diner]

Great tagine, I'll make again with a few minor tweaks. I cooked this in a tagine which wouldn't hold as much as this calls for, so I made half the recipe, but with a full tin of chickpeas. I also had to leave out the green beans because I didn't have any, but they would have been great. This has great flavour, even though I was a little scared about how it would turn out with all that dried fruit...I used some raisins, dates and prunes and chopped them up really fine. The only thing I felt was missing was a little heat to off-set the sweet, so I added a few tsp of harira paste. Thanks Kristin!