Out of all the senses that I can represent to you reading this, it’s a dear shame that it’s sight. If I could swap the photo for smell, or better, taste, I would. This tagine looks very chickpea tomato-y, but it’s so sweet, the sweetness of the cinnamon and dates are what you’re tasting. I guess you’ll have to try it to know what I mean.
I always wondered what classified as a “Tagine.” It appears to be used when people don’t seem to know what to refer to a mix of ingredients. I found in a book yesterday that a “tagine” is the traditional pot that Moroccan dishes would be made in. I like to deliver recipes with a healthy serving of knowledge.
- 2 Small Red Onions, chopped
- 2 Cloves Garlic, minced
- 1 1/2 tsp Cinnamon
- 100g Dates, chopped
- 1 Medium Courgette, sliced
- 400g Can/Carton of Chopped Tomatoes
- 1 Can Chickpeas, drained
Sauté onions and garlic in a pan with a pinch of salt until the onions have softened (you can use oil here if you wish but I used some water).
Add the courgette and dates, continue to sauté until the courgette softens (again with water this happens quite quickly, more raw= better)
Now add the chopped tomatoes, chickpeas and cinnamon. Allow to simmer until it becomes a fragrant, sweet thick delight.
Serve with quinoa, rice and maybe a salad. (Pictured with some spicy cous cous and spinach).