So a while back, I found a recipe for a chickpea tagine that I tried and found to be delicious. It was so easy, quick and consisted of items I already had in my pantry.
HOW MUCH DO WE LOVE THAT?
A whole much. That’s how much.
Well, since then I’ve made it quite a few times and really (I would like to say) perfected the CRAP out of this recipe. So much so, last time I made this I specifically texted my BFF, “I officially make a BOMB A$$ tagine.” I’ve got the screenshots to prove it.
Not that a screenshot would prove very much. I mean, you can’t necessarily know how “bomb a$$” my cooking is by a picture.
And thus, everything my food blog is based upon comes crumbling down completely.
Anyway, this is SUPER delicious and will offer you a really refreshing break from your normal culinary routine. Try it and let me know how it goes in the comments!
Chickpea & Kale Tagine
3 Large Garlic Cloves
1 Red Onion
1-2 Inches Fresh Ginger
2 Tablespoons Cooking Oil
1 Can Chickpeas, Drained & Rinsed
1 Can Stewed Tomatoes
1 Can Crushed Tomatoes
1 Tablespoon Paprika
1 Teaspoon Turmeric
1 Teaspoon Cinnamon
1 Teaspoon Vindaloo
1 Teaspoon Crushed Fennel Seeds
Salt & Pepper
Mince garlic, ginger, and jalapeño to sauté with oil (Coconut, Olive Oil, Ghee whatever you have/prefer will work fine) over medium-heat with diced onions until tender and almost translucent.
In a separate cup or bowl, blend the spices so they are distributed evenly. If you have vindaloo and fennel, it really enhances that “Middle Eastern” flavor that is SO DELICIOUS. If not, you'll survive.
Add the spices and chickpeas to the veggies and cook for 3-5 minutes, stirring often. It’s important that you “cook down” the spices to bring out all the flavors and distribute them evenly. At this point, you'll also notice how DELICIOUS your kitchen is going to smell. You're welcome.
Toss in the tomatoes, cover and simmer on low until you're just about ready to eat. The great thing is, this is basically a stew so it can "chill" for a while and it will only get better. But, when you're almost ready to eat, throw in chopped kale and let the heat tenderize that junk like nobody's business.
I've had this several different ways but, it is GREAT with brown rice, gluten-free pasta, or whatever strikes your fancy! It's even better if you bake a few eggs in it. You may think it's weird but if you try it, you'll be hooked.