Moroccan Tagine Style Chickpeas
Perfectly soft slow cooked chickpeas in a flavoursome Moroccan spiced sauce with preserved lemon and olives. A delicious weeknight meal you'll be making again and again.
Ingredients
- 560 g Cooked chickpeas
- 1 Large onion diced
- 2 Garlic cloves minced
- 2 tbsp Tomato paste
- 1 Preserved lemon
- 10 Green olives
Spice Mix
- 1 tsp Paprika
- 1 tsp Cumin
- 1 tsp Black pepper
- 1 tsp Turmeric
- 1 tsp Saffron
Instructions
- Preheat the oven to 180C
- Cut the preserved lemon in half and remove the seeds. Dice up really fine and set aside.
- Dice up half of the olives and slice the others to garnish the dish. Set these aside also.
- Add a glug of olive oil to the pan and fry off the dice onion until softened. Stir in the minced garlic.
- Now add in the diced preserved lemon, the spices, salt and tomato paste. Stir well on a low heat.
- If using jarred chickpeas add them in with their juice. If using tinned chickpeas drain them and add in with 200 ml of water.
- Now add the diced olives and stir to combine all of the ingredients.
- Pop the lid on and put into the oven for 1 hour.
- You’ll need to check in on the dish every 15-20 minutes to make sure its not drying out. If the chickpeas are looking a little dry add in water bit by bit to keep it moist and slightly saucy.
- After the hour has passed and you’ve checked that the chickpeas are soft and flavoursome take the dish out and serve up garnished with some lemon slices, chopped parsley and the sliced olives.
Notes
Sauce - If you are serving your tagine make sure to slightly increase the amount of water to ensure you’ve got enough of the infused juices that make up the sauce to mop up at the end.
Cooking time - The key to developing all of those lovely flavours is the cooking time- do allow enough time to keep this dish cooking for a while you want beautifully soft chickpeas that are given enough time to soak up those flavours.
Adding water - Make sure the tagine doesn’t dry out and burn. You’ll need to check on it roughly every 15-20 minutes adding small amounts of water each time to avoid it drying out.