Double Onion & Chickpea Tagine
Finally home and (mostly) recovered from the jet lag – just in time for another challenge from r/52weeksofcooking. This week onions are the secret ingredients, which are something I use in most of my recipes in one form or another. For awhile I debated doing a French Onion Soup Sandwich before remembering a tagine recipe in one of my cookbooks that called for onions cooked two ways. After some vegetarian doctoring to the recipe, swapping chickpeas for the lamb and doubling the spinach, it wound up being a rather simple dish filled with every day ingredients making it perfect for crazy summer nights. While I cooked mine in a tagine it could also be prepared in a wok or a deep saucepan, either way make sure the dish has a tight fitting lid.
3 tbsp vegetable oil
1 tbsp Ras El Hanout, divided
1 onion, diced and divided
1 tsp ginger, minced
2 cloves garlic, diced
2 can chickpeas or 3 cups presoaked fresh chickpeas, well washed
1/2 lb carrots, cut into 2 in pieces
2 cups spinach
1/2 cup water
- Heat the oil in a tagine over medium heat and add half of the Ras El Hanout spice mixture along with half of the onion. Cook for 15 minutes or until the onion starts to caramelize, then add the ginger and garlic and cook for an additional 5 minutes. Stir occasionally to prevent burning.
- Add the chickpeas, carrots, spinach, and water along with remaining spice and onion. Bring to a quick boil, then cover and turn heat down to medium low. Simmer for 10 minutes, adding more liquid if needed halfway. Dish is ready when carrots are tender but not soft. Serve over couscous and enjoy!
I topped mine with some So Delicious Greek Yogurt (yes I’m an addict – but that’s okay) along with a sprig of fresh cilantro while Joe went for regular sour cream and fresh mint. I also made up some garlic couscous to help soak up all the juices, can’t let anything go to waste!