Moroccan Chickpea Tagine

Time: 30 minutes
Serves: 4-5 people

Ingredients:
1 cup dried chickpeas, soaked overnight (See note)
2 tablespoons olive oil
1 cup red onion, diced
1 large jalapeno, seeded and chopped
1 tablespoon garlic, minced
1 teaspoon, ginger minced
¼ teaspoon turmeric powder
1 teaspoon ground sweet paprika
1 teaspoon ground cinnamon
¾ teaspoon ground cumin
½ teaspoon ground black pepper
½ teaspoon red chilli powder
2 tablespoons tomato paste
Salt to taste
½ cup fennel bulbs, diced
1 carrot, peeled and diced
2 cups vegetable stock
2 cups baby spinach, roughly chopped
1/3 cup dried apricots, halved
1/3 cup green olives, pitted and sliced
1 tablespoon lemon juice
¼ cup cilantro for garnish

Notes:

• You can used canned chickpeas if you want. Just wash and drain thoroughly. 1 cup dried chickpeas is equal to approximately 3 cups cooked chickpeas.
• Ideally make this recipe at least 4-6 hours before you are going to serve it. The flavours continue to intensify for a few hours. Re-heat just before you are ready to serve.

Method:

1. Use a pressure cooker and cook the chickpeas till just soft but not mushy.
2. While the chickpeas are cooking heat the oil on medium heat in a medium sized dutch oven or non-stick cooking pot with a lid. Add the onion and jalapeno amd sauté until soft, about 3 minutes. Add the ginger and garlic and sauté another 2 minutes.
3. Add all the ground spices – turmeric, paprika, cinnamon, cumin, black pepper and red chilli and cook for 2 minutes. Add a spoonful of water if the pan is too dry to protect the spices from burning.
4. Now add the tomato paste along with a pinch pinch of salt and sauté for 1-2 minutes until darken but not burned.
5. Add the fennel and carrot and sauté until the vegetables are soft, about 8 minutes.
6. Add the chickpeas and vegetable stock and salt to taste. Turn the heat to high to bring everything to a boil. Once it reaches a rolling boil, lower the heat to the lowest setting and simmer everything partially covered for 15 minutes. If you find the chickpeas drying too much you can add some water or more vegetable stock. You are looking for a stew like consistency.
7. Add the spinach, apricots and olives and simmer everything together for another 5 minutes. Turn of the heat and stir in the lemon juice. Adjust salt or spice per your taste. Garnish with cilantro and serve warm, with couscous or rice or pita bread.