Chickpea tagine

This tagine is a very popular one in the family and one of the most often requested recipe by friends and guests. The exotic aromas of the best spices of the Middle East, the powerful, refreshing fragrant of the presserved lemon and the green, heady notes of the fresh coriander with the tomato give a unique, well balanced and lovely sauce for the chickpeas. Great for a meat free dinner or to accompany roasted lamb or other BBQ meats or fish.

If you use can, then it is super quick and easy, too!


1 medium onion chopped 3-4 tbsp of olive oil 2 garlic cloves minced 3 cans of chickpea (rinsed and strained) or freshly cooked ones 2 cans of chopped tomato 2 tsp of "ras el hanout" spice (there can be big differences among the "ras el hanout" depending on the source/brand, experiment with them to find the one you love the best) 1/4 of a preserved lemon salt and pepper a bunch of coriander


In a pan heat the olive oil and sauté the onion and garlic in it. Add the tomatos and the chickpeas to it and season. Simmer it for about 10 minutes. Meanwhile, prepare the preserved lemon: take the flesh out and discard, rinse the skin and scrape the white out from it leaving just the thin yellow part then cut it into small pieces (as show on the photo above). Add the preserved lemon to the chickpea and cook it further for 10 minutes. When the cooking is finished add the chopped coriander. Taste and adjust seasoning. Serve it warm, but it is nice also at room temperature. Taste good next day, too, just add a bit of fresh coriander to it when you serve it.
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