North African Date Tagine

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.

Serves 6

  • 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.

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Nutrition Information

North African Date Tagine

Servings per Recipe: 6

Amount per Serving

Calories:  489

Calories from Fat:  45

Total Fat:  5g

Saturated Fat:  2g

Cholesterol:  0mg

Sodium:  538mg

Carbohydrates:  95g

Dietary Fiber:  15g

Protein:  18g

Sugars:  24g

Vitamin A:  17%

Vitamin C:  26%

Calcium:  11%

Iron:  25%

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