Chickpea Tagine with Olives and Preserved Lemons
Ingredients
2 cups chopped carrots
1 white onion, thinly sliced
2 cloves garlic, minced
1 small red chili pepper, sliced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground ginger
4-6 cups vegetable broth
2 cans chickpeas, rinsed and drained (can use dry, see sidebar for preparing dried beans to cook)
4 cups fresh spinach
1 preserved lemon, halved and sliced
1 cup green olives, pitted and halved (castelvetrano)
1 cup dried apricots, halved
Salt and pepper
½ cup chopped cilantro
Prepared couscous or rice for serving
Preparation
In a large tagine or dutch oven, heat olive oil over medium. Add onion, garlic, carrots, add 1 teaspoon each salt and pepper, and sauté for 10 minutes. Add chilis and sauté 5 minutes more. Add cumin, coriander, cinnamon, and ginger and sauté, toasting the spices for a few minutes. Add broth and chickpeas, and one teaspoon each salt and pepper, reduce to a simmer and cook for 15 minutes. Add spinach, lemon, olives, and apricots. Cook for 15 minutes more, adding more broth if needed. Serve in bowls over rice or couscous, and garnished with cilantro.
