How To make Tagine Of Chick Peas with Aromatics
4 c Chick peas, soaked
Salt 1 ea Spanish onion, grated
3 lg Tomatoes, skinned, seeded &
diced 6 ea Sprigs Italian parsley,
:
chopped 4 ea Sprigs cilantro, chopped
1/4 ts Hot red pepper
1/4 ts Sweet red pepper
1/4 ts Cinnamon
1/4 ts Saffron
1/4 ts Cumin
1/4 ts Ginger
Black pepper 6 tb Olive oil
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.
How To make Tagine Of Chick Peas with Aromatics's Videos
Moroccan Chicken Tagine
Chicken braised in a spice infused sauce with chickpeas and dried apricots. Just - YUM!
Chickpea Curry, an (almost) perfect one-pot meal
Get the printable recipe here!
???? Our brand new weekly meal plan service, Meal Plans by Rainbow Plant Life, is OFFICIALLY LIVE!! Sign up here for a 7-day free trial:
Want more details on how the plans work? Watch this video!
*IN THIS VIDEO*
Sauté pan:
Masala dabba:
???? MY KITCHEN ESSENTIALS
Knives: (get $5 off using code nisha)
Instant Pot 6 quart:
Vitamix professional-grade blender:
Vitamix 32-ounce container:
Food Processor:
Dutch oven:
Cast iron pan:
Nonstick frying pan:
Large Cutting Board:
Digital scale:
???? MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!
Order on Amazon:
Read more about it:
*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
All Other Kitchen Equipment:
???? Film & Photography Equipment:
WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
???? KEY MOMENTS
00:00 Chickpea Curry in a Hurry
00:11 Prep the Aromatics
01:43 Prepare the spices
02:49 Cook the curry
06:39 Add the greens
08:10 Taste Test!
Chicken Tagine | Authentic Moroccan recipe | Kravings
Chicken tagine is a popular Moroccan dish that is cooked in a special pot called a tagine. It is a slow-cooked stew made with chicken, vegetables, and a combination of aromatic spices. The dish gets its name from the cooking vessel, the tagine, which is a shallow clay or ceramic pot with a conical lid.
In this recipe, a marinade of harissa, olive oil, minced garlic, salt & pepper, the pulp of preserved lemons, garlic & cumin powder, parsley and saffron water is made and chicken is marinated in this. Onion and spices are added to the tagine and cooked for a while before the chicken is added with all of the marinade. This is cooked for a while till the chicken is tender. Beans, olives & the skin of the lemons are added a cooked for a little while longer.
The result is a flavorful and aromatic stew with tender chicken and vegetables. Chicken tagine is often served with couscous, rice, or bread. It's a delicious and comforting dish that showcases the rich culinary traditions of Morocco.Here are the ingredients and steps to make this recipe!
Bookmark the recipe on my blog -
LET'S GET SOCIAL
I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
I've appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Let’s connect, follow me on my social channels
Equipment: I use a Canon 80 D & 70 D
Check out all the tools I use here
I have new videos every week - Please SUBSCRIBE so you don't miss any of the action!
Download my Roku app -
This video is part of a playlist:
Music courtesy of Jingle Punks
Chickpea Stew With Moroccan Spices | Melissa Clark Recipes | The New York Times
Melissa Clark makes a vegetarian stew with chickpeas and rainbow chard.
Produced by: Jenny Woodward
Read the story here:
Subscribe to the Times Video newsletter for free and get a handpicked selection of the best videos from The New York Times every week:
Subscribe on YouTube:
Watch more videos at:
---------------------------------------------------------------
Want more from The New York Times?
Twitter:
Instagram:
Facebook:
Google+:
Whether it's reporting on conflicts abroad and political divisions at home, or covering the latest style trends and scientific developments, New York Times video journalists provide a revealing and unforgettable view of the world. It's all the news that's fit to watch. On YouTube.
Chickpea Stew With Moroccan Spices | Melissa Clark Recipes | The New York Times
North African Chickpea and Sweet Potato Couscous | Everyday Gourmet S6 EP47
As seen on Everyday Gourmet.
A Slow Cooker Lamb Tagine with Fresh Apricots and Chickpeas
This is a wonderful slow cooker Lamb Tagine Recipe, we have used dried chickpeas that cook within the tagine and help to create a sauce and more importantly the apricots (that were peeled and cut into quarters) dissappear and help create the sauce at the end.
We have added cayenne pepper to this recipe, to add a little bit of spice, but this can be left out if you prefer a less spicy dish.
Slow Cooker Featured:
Serves: 4-5
Cooking Time: 6 Hours
Setting: LOW
600g Diced Stewing Lamb
300g Chickpeas (dried)
2 Onions
300g Fresh Apricots
Bunch of Parsley
Bunch of Coriander
1 Chicken Stock Pot
1 Teaspoon of Ginger Puree
1 Teaspoon of Garlic Puree
1 Can of Chopped Tomatoes
2 Tablespoons of Paprika
2 Tablespoons of Cumin
1 Tablespoons of Ground Cinnamon
1 Teaspoon of Cayenne Pepper (optional)
FOLLOW US:
PINTEREST:
FACEBOOK:
GOOGLE+: