Chicks before…

by Khushboo on September 3, 2011

…mind out the gutter peeps, I dunno what y’all you all were thinking but I was going more for: “chicks before pea” as in CHICKPEA…i.e. the theme of this post!  Anyhow before this blog becomes any more R-rated, let’s move along swiftly!

So remember a few weeks ago when I blogged about my horrendous experience at the restaurant Amadeus? Well I should have mentioned that we ordered a chickpea tagine which was absolutely delicious!  Tagines are one of the dishes which automatically catch my attention!  After cinnamon, cumin might be up there as my favorite spice and let’s be honest, those Moroccans enjoy their cumin!

As much as I love it, it’s one of the dishes which I always avoided making.  Being an Indian who rarely enjoys her native cuisine, I didn’t want to risk ending up with channa masala on my hands.  Fortunately my ‘adventerous’ streak hit last week and boy am I glad it did!  I ended up with one of the yummiest dinners after a long while!  The best part was that it was easy and the main ingredients (tinned tomatoes and tinned chickpeas) are staples which I think every home should stock….just in case an earthquake hits and you are home-bound…or after returning home from a trip and your fridge is empty…or you just can’t be bothered to hit up the grocery story :lol: !

Chickpea Tagine (serves 4)

Ingredients

  • 1 tbsp olive oil
  • 1 large onion , chopped
  • Chopped veg: aubergine, carrots, courgette and mushrooms
  • 2-3 tbsp harissa paste
  • 1-2 tsp ground cumin
  • 1 tin chopped tomatoes (400g) puréed.
  • 1 tspn vinegar
  • Pinch of sugar
  • 500ml vegetable stock
  • 1 (drained) can chickpeas  (400g)
  • Raisins
  • Flaked almonds
  • Salt to taste

Method

  1. Heat the oil in a pan, then add the vegetables. After a few minutes, they should have softened. Stir in the harissa paste and cumin.
  2. Add in the pureed tin tomatoes, stock, vinegar, pinch of sugar and salt.
  3. When it starts to boil, add in the the drained chickpeas and let it simmer till the sauce has thickened.
  4. Before serving, stir in raisins and flaked almonds.

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{ 11 comments… read them below or add one }

Tracy's Treats September 3, 2011 at 11:00 pm

Mmmm that looks good! I love Indian food!

Reply

Khushboo Thadani September 4, 2011 at 12:50 pm

Thanks, it’s Moroccan- chickpea tagine :D

Reply

Ashley@bakerbynature September 4, 2011 at 1:20 am

This looks so exotic and yet I have everything in my cabinets – perfect! Thanks for sharing.

Reply

Khushboo Thadani September 4, 2011 at 12:50 pm

Hope you enjoy it as much as I did!

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Parita September 4, 2011 at 2:34 am

You don’t enjoy Indian food?! I would love to live in Mumbai and try all the different cuisines it has to offer. And now that I think about it, I would probably only like that for a few weeks…maybe months. I see your point!

Btw, that looks delicious. I love chickpeas – so versatile.

Reply

Khushboo Thadani September 4, 2011 at 12:51 pm

Haha believe it or not, I’ve never enjoyed Indian food, even as a kid..I’m the odd sort!

Reply

Farhat September 4, 2011 at 12:12 pm

You’re right, Chana Masala never looked as exotic as in your pic!

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Khushboo Thadani September 4, 2011 at 12:51 pm

Ha thanks….chickpea tagine you mean :) ! I don’t ‘do’ channa masala

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Priyanka September 5, 2011 at 12:36 am

This recipe looks so delicious. I am over chana masala these days and this tagine recipe sounds like just what I may need!

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Sara K September 5, 2011 at 2:01 am

Yummm! I love tagine- and cumin is one of my favourite spices; I pour it on SO much of my food! Haha chickpeas and tinned tomatoes are actually the only tinned foods I buy ;)

Reply

The Healthy Engineer September 5, 2011 at 5:38 am

I livvvve for chole!! My favorite dish that my mom makes :)

Don’t tell me that you don’t like North Indian food as well?!?

Reply

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