When you want Moroccan flavor fast, this pantry tagine delivers. Canned chickpeas soak up a cumin-paprika tomato sauce, with spinach stirred in at the end.
Recipe: Quick Chickpea and Spinach Tagine
Prep5 min
Cook20 min
Total25 min
Serves3
LevelEasy
Calories~320
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic
- 1 tsp cumin, 1 tsp paprika, ½ tsp ginger, ½ tsp cinnamon
- 1 can (400 g) crushed tomatoes
- 2 cans (800 g) chickpeas, drained
- ½ cup water or stock
- 2 big handfuls baby spinach
- Juice of ½ lemon
- Salt to taste, cilantro to serve
Instructions
- Sauté onion in oil 5 minutes; add garlic and spices for 1 minute.
- Add tomatoes, chickpeas and water. Simmer 12 minutes.
- Stir in spinach until wilted, add lemon juice and salt.
- Top with cilantro and serve with couscous or bread.
Tips for success
- Mash a few chickpeas against the pot to thicken the sauce.
