Ali’s Moroccan Spice Chickpeas (Tagine el Hummous)
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 lb (about 2 ½ c) dried chickpeas, picked over, soaked in water to cover for 12 hours, drained and rinsed (I used canned chickpeas)
  • 3 T oil (vegetable or olive)
  • 2 onions, chopped
  • 2-3 cloves garlic, minced, or 2 small hot green chilies, seeded and minced
  • 2-3 carrots, chopped (optional)
  • 1 sweet potato, 1 pound seeded butternut squash, or 2 turnips, peeled and chopped (optional)
  • ¼ t cayenne
  • ¼ t ground cinnamon
  • ¼ t ground cumin
  • ¼ t ground ginger
  • ¼ t paprika
  • ⅛ t ground turmeric
  • 1 ⅓ lbs plum tomatoes, peeled, seeded and shopped, about 3 c
  • About 1 t table salt or 2 t kosher salt
  • About ¼ t ground black pepper
  • ¼ c chopped fresh cilantro
  • ¼ c chopped fresh parsley
Instructions
  1. Put the chickpeas in a large pot and add water to cover by 2 inches. Bring to a boil, cover, reduce the heat to low, and simmer until tender, about 1.5 hours. Drain. (I skip this step because I used canned chickpeas)
  2. In a large skillet, heat the oil over medium heat. Add onions and saute for 1 minute. Add the garlic and, if using, the carrots and/or sweet potato and saute until softened, about 10 minutes. Add the cayenne, cinnamon, cumin, ginger, paprika and saffron and saute for 1 minute. Add the tomatoes, salt, and pepper. Bring to a boil, cover, reduce the heat to low, and simmer, stirring occasionally, until the tomatoes liquefy into a sauce, about 20 minutes.
  3. Add the chickpeas and cook, stirring occasionally, until slightly thickened, about 10 minutes. Stir in the cilantro and parsley. Serve warm or at room temperature.
  4. For a more highly spiced dish, increase the cinnamon, cumin and ginger to 1 tsp each and the cayenne to ½ teaspoon. (Yes! I do this!)
Notes
From the cookbook, “Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World”
Recipe by Living Full on Life at https://www.livingfullonlife.com/?p=1407