Garbanzo tagine

Another great Moroccan recipe from thegutsygourmet — straightforward and delicious! There was just three of us, but we gobbled most of it up! Since there’s so many spices I should probably mix them all together ahead of time and get the water in sooner afterward so they don’t start burning, but it added a pleasant smoky flavor to the dish. Also, I used only half a cup of water and it worked well, moist but with very little liquid, but a full cup of water like the original recipe called for would make it more like a stew and probably stretch it a little farther.


UPDATE (8/3/11): Made this for the crew today, with summer squash instead of carrots and bell pepper, and it turned out well, except the potatoes took forever to cook and I couldn’t fully stir such a giant pot, so it burned a little on the bottom. Also had a side dish of snap beans, sauteed with paprika and nutmeg, then braised with a little red wine vinegar. Yum!

Moroccan tagine and salad

Garbanzo tagine

1 tbsp. oil

Chopped onion

2 cloves garlic, chopped

1/2 tsp. cumin

1/2 tsp. allspice

1/2 tsp. ginger

1/2 tsp. curry powder

1/4 tsp. cinnamon

1/4 tsp. cayenne

1/4 tsp. salt

2 carrots, sliced

3 small potatoes, chopped

Red pepper, sliced into strips

1/2 cup water

1/2 14 oz. can diced tomatoes

1 14 oz. can garbanzo beans

A few handfuls raisins

Sauté onion and garlic in pan a few minutes until soft, then mix in spices, salt, carrots, potatoes, and red pepper. Add water and let simmer 5 minutes. Add tomatoes, garbanzos, and raisins, lower heat to medium low, and simmer 20-30 minutes until carrots and potatoes are tender. Enjoy alongside rice (or couscous).

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