Algerian Spiced Chickpea Tagine
When you think of Algerian cuisine, you often imagine fragrant tagines that warm the heart. This Algerian spiced chickpea tagine is a generous vegetarian dish, both simple and full of character. Chickpeas, a star ingredient of the Maghreb, absorb the aromas of cumin, paprika, and turmeric, resulting in a tender and flavorful meal. You might wonder what the difference is between Algerian and Moroccan couscous. In Algeria, couscous is often coarser and served with a thicker sauce, but here we stick to a creamy tagine that pairs perfectly with bread. It’s a dish that smells like family gatherings, lazy Sundays in Algiers, with a touch of fresh cilantro lifting everything up. Give it a try without hesitation!
Ingredients
- cooked chickpeas400 g
- onions2
- garlic3 cloves
- crushed tomatoes400 g
- fresh cilantro1 bunch
- ground cumin1 tsp
- sweet paprika1 tsp
- turmeric1/2 tsp
- olive oil3 tbsp
- saltto taste
- black pepperto taste
- water200 ml
Instructions
- 1
Finely chop the onions and garlic, then sauté them in olive oil in a pot or tagine until translucent.
- 2
Add the crushed tomatoes, cumin, paprika, turmeric, salt, and pepper. Stir and let simmer for 10 minutes over low heat.
- 3
Add the drained chickpeas and water. Cover and cook for 20 minutes on low heat, stirring occasionally.
- 4
Chop the fresh cilantro and add it at the end of cooking. Adjust seasoning if needed.
- 5
Serve hot, accompanied by Algerian bread (kesra) or fine semolina, and garnish with extra cilantro.
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