Tunisian Chickpea and Spinach Tajine (Slow-Cooked Stew with Mild Spices)
This Tunisian chickpea and spinach tajine is a true journey into the flavors of the Maghreb. It’s a comforting stew, gently simmered with mild spices that evoke family gatherings. Tunisian cuisine often features warm spices and hearty stews like this, while Moroccan cuisine leans towards sweet-savory combinations. Here, ras el hanout adds delicate aromas, and eggs poached in the sauce bring a creamy texture. You can pair it with bread or semolina—it’s a complete dish that will delight lovers of spiced stews.
Ingredients
- dried chickpeas (or canned)200 g
- fresh spinach300 g
- onion1
- garlic3 cloves
- canned crushed tomatoes400 g
- olive oil3 tbsp
- ras el hanout1 tsp
- ground cumin1/2 tsp
- sweet paprika1/2 tsp
- salt1/2 tsp
- black pepper1/4 tsp
- water250 ml
- eggs2
Instructions
- 1
If using dried chickpeas, soak them overnight, then boil for 1 hour until tender. If canned, rinse and drain well.
- 2
In a large pot, heat olive oil and sauté the finely chopped onion and crushed garlic for 2-3 minutes until translucent.
- 3
Add crushed tomatoes, ras el hanout, cumin, paprika, salt, and pepper. Stir and simmer for 5 minutes over medium-low heat.
- 4
Add chickpeas and washed spinach (fresh will wilt quickly). Pour in water, cover, and cook for 20 minutes on low heat, stirring occasionally.
- 5
Crack the eggs directly into the sauce without mixing. Cover again and cook for 5-7 minutes more, until whites are set but yolks are still runny.
- 6
Serve hot, straight from the pot, with fresh bread or fine semolina. Garnish with chopped fresh cilantro if desired.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !