Stewy Chickpea "Tagine" With Tomatoes, Cilantro And

Name: Stewy Chickpea "Tagine" With Tomatoes, Cilantro And Golden Raisins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil plus more for the squash, if using; 1 onion, thinly sliced to yield about 1 1/2 cups; kosher salt to taste; 2 cloves garlic, minced; 1 tablespoon ras el hanout, see notes above; 1/2 cup finely diced cilantro, plus a few tablespoons for sprinkling at the end; 4 to 6 Roma (plum) or other tomatoes, finely diced to yield 2 heaping cups; 3 cups cooked chickpeas, see notes above; 1/4 cup golden raisins; 1/4 cup white balsamic vinegar; 1 delicata squash, optional, halved lengthwise, seeded, and sliced into 1/2-inch pieces; bread for serving, optional

Servings: persons

2 tablespoons olive oil plus more for the squash, if using
1 onion, thinly sliced to yield about 1 1/2 cups
kosher salt to taste
2 cloves garlic, minced
1 tablespoon ras el hanout, see notes above
1/2 cup finely diced cilantro, plus a few tablespoons for sprinkling at the end
4 to 6 Roma (plum) or other tomatoes, finely diced to yield 2 heaping cups
3 cups cooked chickpeas, see notes above
1/4 cup golden raisins
1/4 cup white balsamic vinegar
1 delicata squash, optional, halved lengthwise, seeded, and sliced into 1/2-inch pieces
bread for serving, optional

1
If you are roasting squash, preheat the oven to 450u00b0 F. Prepare the stew. Heat the oil in a large skillet over medium-high heat. When it shimmers add the onion and immediately turn the heat down to medium. Season the onion with salt. Cook until the onion softens, stirring occasionally, and turning the heat down if necessary to ensure the onion isn't browning, about 10 to 15 minutes. (A little browning is fine.)
2
Add the garlic and cook for one more minute. Add the ras el hanout and cook for another minute. Add the cilantro and cook for another minute. Add the tomatoes, season with a big pinch of salt, and stir to distribute. Cook for another minute, then add the chickpeas, raisins, vinegar, and 1.5 cups of the chickpea cooking liquid (if you cooked the chickpeas from scratch) or water. Bring to a simmer, then adjust heat so mixture is gently simmering. Simmer for 30 minutes, stirring occasionally to ensure the liquid hasn't reduced too much. If it gets low, add water by the 1/4 cup.
3
Meanwhile, if roasting the squash, rub some oil over a rimmed sheet pan. Spread squash over sheet pan. Drizzle with a few tablespoons of oil and season generously with salt. Toss to coat. Spread back into a single layer, then roast for 20 to 25 minutes, or until the underside is nice and golden. Finish the squash by sliding it under the broiler for 2 minutes or until the top of the squash is golden.
4
When the chickpeas have simmered for about 30 minutes, taste the mixture. Add salt to taste. Because I cook the chickpeas from scratch and use the cooking liquid, which has salt in it, I rarely need to add much salt at the end. If you are using water, you may need to add more salt at the end. Just taste it, and add salt as needed. Stir in the reserved chopped cilantro.
5
To serve, spoon chickpeas into bowls. Tuck squash aside chickpeas-they're nice to eat together-and serve bread alongside as well.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil plus more for the squash, if using, 1 onion, thinly sliced to yield about 1 1/2 cups, kosher salt to taste, 2 cloves garlic, minced, and more.

Yes, Stewy Chickpea "Tagine" With Tomatoes, Cilantro And Golden Raisins falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stewy Chickpea "Tagine" With Tomatoes, Cilantro And Golden Raisins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions