MOROCCAN CHICKPEA TAGINE:
3 tbsp oil
1 medium onion, chopped
1 garlic clove, minced
1/4 tsp cayenne pepper, or more to taste
1/4 tsp ginger powder
1 tsp smoked paprika
1/2 tsp turmeric
1 tsp cumin
1 tsp cinnamon
1-28 ounce can whole, diced, or crushed tomatoes (or frozen ones from the garden!)
1 tsp salt, or more to taste
1 cup water
2-15 ounce cans cooked chickpeas
Cilantro, chopped, for garnish
1. Heat oil in a soup pot over medium high heat. Once hot, add the onion and cook until softened. Add the garlic and all the dried spices** and cook until fragrant for about 2 minutes. Stir frequently. Add the tomatoes, water, and salt. Cook over medium for 20 minutes or so, until the ingredients are integrated.
2. Add the chickpeas and cook another 15-20 minutes, until the mixture is thick. Serve over brown rice or quinoa. Garnish with chopped cilantro.
* This dish freezes nicely for a second meal.
** I like to nearly double the spices on this dish as it makes for an extremely aromatic and warming cold-weather dish.
Thank you to the food blog In Pursuit of More for this lovely recipe.