Tagine with chickpeas and dried fruit

• For 4 people
• Preparation time : 90 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Tagine Base
  • Olive oil : 2 tablespoons
  • Onion (finely chopped) : 1 medium-sized
  • Garlic cloves (minced) : 3
  • Ginger (grated) : 1 teaspoon
  • Ground cumin : 1 teaspoon
  • Ground coriander : 1 teaspoon
  • Ground cinnamon : 1/2 teaspoon
  • Ground turmeric : 1/2 teaspoon
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
  • Vegetable broth : 2 cups
  • Canned chickpeas (drained and rinsed) : 1 can
• Tagine Filling
  • Dried apricots (chopped) : 1/2 cup
  • Dried prunes (chopped) : 1/2 cup
  • Dried figs (chopped) : 1/2 cup
  • Honey : 2 tablespoons
  • Lemon juice : 1 tablespoon
  • Fresh cilantro (chopped) : 1/4 cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Prepare the Tagine Base
• Heat olive oil in a tagine or a large pot over medium heat.
• Add the chopped onion and cook until softened, about 5 minutes.
• Stir in the minced garlic, grated ginger, ground cumin, ground coriander, ground cinnamon, ground turmeric, salt, and black pepper. Cook for another 2 minutes.
• Pour in the vegetable broth and add the drained and rinsed chickpeas. Bring to a simmer and let it cook for 15 minutes.
• Add the Tagine Filling
• Stir in the chopped dried apricots, dried prunes, and dried figs.
• Drizzle the honey and lemon juice over the mixture.
• Cover the tagine or pot and let it simmer for 30 minutes, or until the dried fruits are tender.
• Sprinkle the chopped fresh cilantro on top before serving.

Tips

• Soak the dried fruits in warm water for 10 minutes before chopping them. This will make them easier to handle.
• Serve the tagine with couscous or crusty bread for a complete meal.

Information

• Tagine is a traditional North African dish that is slow-cooked in a special clay pot called a tagine. If you don't have a tagine, you can use a large pot with a tight-fitting lid.