Tagine of chick peas with aromatics
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Chick peas, soaked |
| Salt | ||
| 1 | each | Spanish onion, grated |
| 3 | larges | Tomatoes, skinned, seeded & diced |
| 6 | eaches | Sprigs Italian parsley, chopped |
| 4 | eaches | Sprigs cilantro, chopped |
| ¼ | teaspoon | Hot red pepper |
| ¼ | teaspoon | Sweet red pepper |
| ¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Saffron |
| ¼ | teaspoon | Cumin |
| ¼ | teaspoon | Ginger |
| Black pepper | ||
| 6 | tablespoons | Olive oil |
Directions
Drain chick peas & cook in boiling salted water until tender. Drain.
Peel chick peas & combine with onion in a tagine (or shallow casserole). Add tomatoes, herbs, spices, salt & pepper. Mix well.
When ready to cook, add olive oil & simmer over a low heat for 15 minutes or until the chick peas are well impregnated with the aromatoc flavours.
Robert Carrier, "Taste of Morocco" Submitted By MARK SATTERLY On 10-19-94