Tagine is a North African word for both a special type of ceramic cookware and the succulent stew that’s traditionally cooked inside. This dish, however, can simply be prepared in a saucepan. The exotic spices – curry, cilantro and cinnamon – make this dish as fragrant as it is delicious. This recipe comes to us from Elizabeth Borelli, author of Beanalicious Living.
- 1 tbsp. coconut oil
- 2 large onions, diced
- 3 cloves garlic, crushed; or 2 teaspoons powdered or granulated garlic
- 2 tsp. curry powder
- 1/2 tsp. cinnamon
- 3 cups garbanzo beans, precooked
- 2 cups jarred or 1 15-ounce can crushed tomatoes
- 2 cups whole-wheat couscous
- 3/4 cup dates, pitted and cut into quarters
- Juice of 1 large lemon
- 1/2 cup cilantro, chopped
- 1 teaspoon salt
To prepare garbanzo beans from scratch, soak for at least 8 hours or overnight. Drain and rinse beans, then add to a large stockpot and fill with water to cover the beans by at least 6 inches. Turn heat to medium-high and bring to a low boil, then reduce heat to simmer and cook for 1½ to 2½ hours. Drain and rinse.
Sauté onion in oil in medium saucepan, stirring often, until it begins to brown, 6 to 8 minutes. Add garlic, curry powder, cinnamon and cilantro and sauté for 1 minute longer. Add tomato, garbanzo beans, and ¼ cup water. Cover and cook for 10 minutes longer.
In the meantime, prepare couscous by bringing 4 cups of water to a simmer in medium saucepan. Add couscous and return to boil, remove from heat, cover, and let stand for 5 minutes. Add dates, salt, and lemon juice to the tangine, stirring thoroughly. Serve over couscous.
This Recipe is Categorized In:Dinner
North African Date Tagine
Servings per Recipe: 6Amount per Serving
Calories from Fat: 45
Total Fat: 5g
Saturated Fat: 2g
Dietary Fiber: 15g
Vitamin A: 17%
Vitamin C: 26%
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