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Chickpea Tagine

1 hr to make • Serves 8


3 cups Butternut squash
3 Carrots, medium
3 cups Chick peas, cooked
3 tsp Coriander, ground
1/2 cup Dates, pitted
1 Fennel, bulb
1/2 cup Figs, dried
8 cloves Garlic
1/2 cup Raisins
1/4 tsp Red chilies
2 Red onions, large

Canned Goods

2 tbsp Tomato paste

Baking & Spices

1/2 tsp Cardamom, ground
2 tsp Cinnamon, ground
1 Kosher salt and freshly cracked pepper
1/2 tsp Saffron threads

Nuts & Seeds

1 tsp Cumin, ground


4 cups Chicken or vegetable stock or water


1 32-ounce can Whole peeled tomatoes and their juices
  • Mimi Rotlewicz

    Preheat oven to 350. 1. Heat a large sauté pan, lightly coated with olive oil, over medium heat and sauté the onion and fennel until they are caramelized and medium brown. Transfer sautéed vegetables to a Tagine, Dutch oven or large casserole. 2. Add more olive oil to the pan and sauté the carrots until they are browned and then add the garlic and continue cooking for an additional 2 minutes. Transfer the carrot mixture to the tagine. Sauté the squash until golden brown add to tagine. 3. Add the remaining ingredients to the tagine and cover. Place the tagine in the preheated oven and cook for 45 minutes or until the squash is cooked through. 7. Garnish with mint, parsley and cilantro. Serve with couscous

  • Deb Annis

    Chickpea Tagine. Pareve as written, but could be good with chicken thighs, too.

  • Debbie Adler

    Chickpea Tangine

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