Ingredients for Moroccan Chickpeas With Carrot And Dates
- Sliced Almonds
- Olive Oil
- Brown Onions
- Garlic Cloves
- Carrots
- Ground Cumin
- Ground Ginger
- Ground Turmeric
- Chicken Stock
- Diced Tomatoes
- 1 (15 ounce) can chickpeas, drained and rinsed
- Pitted Dates
- Baby Spinach Leaves
- 1 tablespoon honey
- Lemon Juice
- Coriander Sprig
- Ground Cinnamon
- Couscous
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How to Make Moroccan Chickpeas With Carrot And Dates
- Preheat oven to 180°C (350°F).
- Spread 1/2 cup of slivered almonds on a baking sheet.
- Bake for 4-5 minutes, or until lightly toasted. Set aside.
- Heat 2 tablespoons of olive oil in a large, deep skillet or tagine over medium heat.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced. Cook for 5 minutes, or until softened.
- Add 1 large carrot, chopped, and cook for another 3 minutes.
- Stir in 1 teaspoon ground cumin, 1 teaspoon ground ginger, and 1/2 teaspoon ground turmeric. Cook for 1 minute, stirring constantly, until fragrant.
- Pour in 1 cup of vegetable stock and 1 (14.5 ounce) can of diced tomatoes, undrained.
- Bring to a boil, then add 1 (15 ounce) can of chickpeas, drained and rinsed, and 1/2 cup pitted Chinese red dates.
- Reduce heat to low, cover, and simmer for 10-15 minutes, or until the sauce has thickened and the carrots are tender.
- While the tagine simmers, prepare the spinach: Roll up 5 ounces of fresh spinach leaves, then thinly slice and add to the tagine. Cook until wilted (about 2 minutes).
- Stir in 1 tablespoon honey and 1 tablespoon lemon juice (or 1/2 teaspoon citric acid).
- Season with salt and pepper to taste.
- Divide the tagine among serving bowls.
- Garnish with toasted almonds, a sprinkle of cinnamon, and fresh coriander.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
101g
Fat
6g
Carbs
25g
