Chickpea & Dried Apricot Tagine
The Goods ::
2 tablespoons corn flour
2 large onions, chopped
3 -4 garlic cloves, chopped finely
1 -2 tablespoon extra-virgin olive oil
1 inch fresh ginger root, finely chopped
½ inch fresh turmeric, finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans diced tomatoes
2 (14 ounce) cans chickpeas or 28 ounces of soaked dried chickpeas, I love the legumes from Eat Grain.
3 tablespoons Agave, Coconut Sugar or Honey if not vegan
1⁄2 pint Rich Vegetable stock
1 pinch saffron
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper
Pink salt and black pepper
Chopped fresh Cilantro
Optional – Preserved Lemons
Heat up olive oil in a frying pan/skillet & sauté chopped onions & garlic for 5-10 minutes
Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy. Add honey & tomato paste & mix well.
Add herbs, spices & finely chopped ginger with salt & pepper to taste.
Finally add tinned tomatoes & mix well.
Pour the above tomato, onion & spice mix into slow cooker or tagine.
Add chickpeas & mix well.
Add dried apricots making sure they are covered by juice, you can chop the apricots into small pieces. Also add your sliced preserved lemons at this time.
Give it a gentle but good stir to mix everything together well.
If cooking in a Traditional Tagine, cook SLOWLY over gas or barbeque for about 2-3 hours. You can also use a large Dutch oven and cook slowly for the same time over the gas flame.
Serve with freshly chopped Cilantro sprinkled on top & either with couscous, rice, fresh flat bread or even just over leafy greens.