Moroccan Chickpeas With Carrot And Dates

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This is based on a chicken recipe from australian good taste magazine but i made it veggo. i have successfully used chinese red dates in this recipe. the ginger can make it a little spicy if it is very fresh, if required serve with a little good quality yoghurt.

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Steps

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Preheat oven to 180c.

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Spread the almonds over a baking tray.

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Bake in oven for 4 minutes or until toasted.

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Transfer to a heatproof bowl.

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Heat oil in a deep frypan or wok over medium heat.

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Add the onion , garlic and carrot , and cook , stirring occasionally , for 5 minutes or until the onion is soft.

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Add the cumin , ginger and turmeric , and stir to coat and toast the spices.

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Add the stock and tomatoes.

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Bring to the boil.

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Add the chickpeas and dates.

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Simmer until the sauce thickens to desired consistency and carrots are cooked , about 10-15 minutes.

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Roll up the spinach leaves and slice finely , and add to the tagine , allowing it to wilt.

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Stir in the honey and lemon juice / citric acid.

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Season with salt and pepper as required.

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Divide the tagine among the serving dishes.

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Sprinkle with almonds and cinnamon.

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Top with coriander to serve.

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Ingredients

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sliced almonds, olive oil, brown onions, garlic cloves, carrots, ground cumin, ground ginger, ground turmeric, chicken stock, diced tomatoes, chickpeas, pitted dates, baby spinach leaves, honey, lemon juice, coriander sprig, ground cinnamon, couscous