Chickpea Tagine with Tomato Jam
Ingredients
The tagine
-
2
tablespoons
olive oil
-
1
large
onion, thinly sliced
-
to taste
none
Kosher salt
-
2
cloves
garlic, minced
-
1
tablespoon
ras el hanout
-
½
cup
finely diced cilantro
-
4 to 6
none
Roma (plum) tomatoes, finely diced
-
3
cups
cooked chickpeas
-
¼
cup
golden raisins
-
¼
cup
white balsamic vinegar
For serving
-
to taste
none
bread (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat, then add sliced onion and season with salt.
- Cook the onion until softened, about 10 to 15 minutes, stirring occasionally.
- Add minced garlic and cook for 1 minute, then add ras el hanout and cook for another minute.
- Stir in finely diced cilantro and cook for another minute.
- Add tomatoes, season with salt, and cook for 1 minute.
- Add chickpeas, raisins, vinegar, and chickpea cooking liquid or water, then bring to a simmer.
- Adjust heat to maintain a gentle simmer for 30 minutes, stirring occasionally.
- Taste and adjust salt as needed, then stir in reserved chopped cilantro.
- Serve the chickpeas in bowls with optional bread.
Nutrition Facts (estimated)
Servings
3 to 4
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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