Chickpea tagine with dates is very nice blend of fruity sweet, spicy and salty dish with so many layers of flavors will surely make your taste buds explode. The best way to serve it was with some lemon flavored couscous, like the way I did!
Moroccan food is awesome. The Moroccan flavors and the dish may sound complex, but it’s all worth it. So many great ingredients with some amazing spices in the dish makes it a delicious sweet and savory mix! Moroccan food and tagines taste so good! It’s a Moroccan tradition to cook in the beautiful earthy tangine pots. But since in India it’s sooo hard to find a tagine and if you do find it costs a bomb, so I cooked it with my regular cooking pots. But highly recommended to cook this dish in a traditional Moroccan tagine pot.
Tagine is a food culture of the Moroccan and Algerian countries. Tagine is a shallow earthen pot which has a tall lid and food cooked in tagine tastes amazing. Dishes made of tagine are usually slow cooked mostly on fire or grill, these days the tagine is cooked in oven too.
Chickpea tagine with dates is cooked in tagine clay pot on slow cooking method along with Moroccan spices like cumin, cinnamon and paprika. The sweetness from dates makes this Moroccan dish a unique and delicious side dish. Moroccan spices are subtle, it goes easy on your palate with perfect blend of sweet, spice and salt and make you want to for the next bite. Try this chickpea tagine with dates.
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This Moroccan delicacy of chickpea tagine with dates is very nice blend of fruity sweet, spicy and salty dish with so many layers of flavors will surely make your taste buds explode. The best way to serve it was with some lemon flavored couscous, like the way I did!
- 2 cup chickpeas
- 1 cup dates
- 1 onion
- 1 cup tomato puree
- 6 cloves garlic minced
- 1 inch ginger minced
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- ½ teaspoon cinnamon powder
- 2 tablespoon paprika powder
- Salt to taste
- 2 tablespoon olive oil
- Mint leaves for garnish
- To serve
- With couscous
- Soak chickpeas over night in enough water. Next morning pressure cook. Keep aside.
- Heat olive oil in a tagine.
- Add minced garlic and ginger and sauté until raw smell goes away.
- Add finely chopped onions and sauté until onions turn translucent.
- Add tomato puree and cook till oil separates from the sides of the pan.
- Add all the spice powders along with salt.
- Add cooked chickpeas and dates, mix.
- Cook for 5 minutes, covered.
- Add about ¼ cup water and continue to cook with tagine lid on.
- While chickpeas are cooking, we will prepare out couscous.
- For 1 cup couscous, take 1 ½ cup water. In a big sauce pan boil 1 ½ cup water along with ½ teaspoon salt and 1 tablespoon olive oil. When water starts boiling, turn off flame and add couscous to the sauce pan, cover and let the couscous cook for 5 minutes. Fluff the grains using a fork. That’s it. Just serving, you can add flavor like lemon zest or sprinkle in some dry fruits.
- Once the chickpea date tagine is ready, sprinkle chopped mint leaves for garnish.
- Serve hot with couscous.