{"id":87923,"date":"2023-09-28T20:24:56","date_gmt":"2023-09-28T20:24:56","guid":{"rendered":"https:\/\/bayevskitchen.com\/?p=87923"},"modified":"2023-09-28T22:26:01","modified_gmt":"2023-09-28T22:26:01","slug":"chickpeas-tagine","status":"publish","type":"post","link":"https:\/\/bayevskitchen.com\/chickpeas-tagine\/","title":{"rendered":"Chickpeas Tagine"},"content":{"rendered":"\n

Chickpea tagine is a sumptuous, hearty dish rooted in the culinary traditions of North Africa, particularly Morocco. The term “tagine” refers to both the conical clay pot in which the dish is traditionally cooked and to the stew<\/a> that fills it.<\/p>\n\n\n\n

This version centers on chickpeas<\/a> – a protein-rich legume. While meat <\/a>versions of tagine are common, this vegetarian version emphasizes the value of produce and spices. I chose to use zucchini<\/a> and dates to create a lovely contrast between salty and sweet, a hallmark of many Moroccan<\/a> dishes.<\/p>\n\n\n\n

Using a chickpea base not only infuses the dish with protein, but also makes this dish suitable for vegetarians and vegans<\/a>.<\/p>\n\n\n\n

It creates a creamy, nutty base that is complemented by a flavorful fusion of cumin, coriander, paprika<\/a>, turmeric and cinnamon. These spices harmonize with each other to create a warm and earthy profile. The sweetness of the dates contrasts beautifully with the tanginess<\/a> of the lemon, while the cilantro brings a fresh, herbaceous note. And fresh vegetables<\/a>, like carrots and zucchini give the dish a delightful crunch and sweetness<\/a>.<\/p>\n\n\n\n

Traditionally, the tagine is served with fluffy couscous<\/a> or crusty bread<\/a>, that perfectly soaks up the rich, spiced broth.<\/p>\n\n\n\n

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