| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Moroccan |
Appetizers, Moroccan, Vegetarian |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Chick peas, soaked |
|
|
Salt |
| 1 |
|
Spanish onion, grated |
| 3 |
lg |
Tomatoes, skinned, seeded & diced |
| 6 |
|
Sprigs Italian parsley, chopped |
| 4 |
|
Sprigs cilantro, chopped |
| 1/4 |
ts |
Hot red pepper |
| 1/4 |
ts |
Sweet red pepper |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Saffron |
| 1/4 |
ts |
Cumin |
| 1/4 |
ts |
Ginger |
|
|
Black pepper |
| 6 |
tb |
Olive oil |
INSTRUCTIONS
Drain chick peas & cook in boiling salted water until tender. Drain. Peel
chick peas & combine with onion in a tagine (or shallow casserole). Add
tomatoes, herbs, spices, salt & pepper. Mix well. When ready to cook, add
olive oil & simmer over a low heat for 15 minutes or until the chick peas
are well impregnated with the aromatoc flavours.
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