…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 !
Chickpea Tagine (serves 4)
- 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)
- Flaked almonds
- Salt to taste
- 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.
- Add in the pureed tin tomatoes, stock, vinegar, pinch of sugar and salt.
- When it starts to boil, add in the the drained chickpeas and let it simmer till the sauce has thickened.
- Before serving, stir in raisins and flaked almonds.