Tajine de'al Homes (Tajine of chickpeas with herbs and spices)

 

                Although tajine recipes may be successfully prepared in an ordinary casserole dish, the term "tajine" refers to the shallow, brown, earthenware pot with a conical, pointed lid in which this dish is traditionally cooked. In most Moroccan households tajines are still cooked over a charcoal burner, the indirect, slow heat produce the rich, aromatic flavor that is the essence of a good tajine.

                If you do not have a tajine, use a shallow saucepan with a heavy bottom.

Serves 6

• 750 gr dried chickpeas, soaked overnight
• 12 ml salt
• 1 large onion, finely chopped
• 3 large tomatoes, peeled, seeded and chopped
• 45 ml chopped Italian parsley
• 15 ml chopped cilantro
• 2 ml saffron threads, soaked in 30 ml hot water
• 2 ml ground cumin
• 2 ml ground ginger
• 2 ml ground cinnamon
• 2 ml ground black pepper
• 1 ml hot paprika
• 1 ml sweet paprika
• 90 ml olive oil

1. Drain the chickpeas, then rinse ; add 10 ml of salt and chickpeas to boiling water, and cook until tender.
2. Strain the chickpeas and rub off as much skin as possible.
3. Place the chickpeas in a tajine with the onion ; add tomatoes, chopped herbs, strained saffron liquid, spices and 2 ml salt and mix well.
4. Add the olive oil, then place the tajine over low heat, cover and simmer 15 to 20 minutes, or until the flavors have developed and the mixture is heated through.
5. Serve immediately.

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