Moroccan Chickpeas With Carrot and Dates

Recipe by Chickee
READY IN: 35mins
SERVES: 5-6
UNITS: US

INGREDIENTS

Nutrition
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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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