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Moroccan Chickpeas With Carrot and Dates

Moroccan Chickpeas With Carrot and Dates created by Chickee

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.

Ready In:
35mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Chickee
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@Chickee
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"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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  1. Chickee
    Moroccan Chickpeas With Carrot and Dates Created by Chickee
    Reply
  2. sammitypes
    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.
    Reply
  3. Sydney Mike
    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]
    Reply
  4. Chickee
    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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