Hello, my dear food-loving friends!
Today, I’m whisking us away to the aromatic lanes of Morocco right from our cozy kitchens. I know it might seem like a culinary leap, especially with our household’s dietary requirements – you know, the egg-free, dairy-free, and soya-free hurdles we’ve got to hop over every mealtime. But that’s precisely what makes this adventure thrilling!
As a dad to four rambunctious kiddos, I’m always on the lookout for meals that bring both flavors and nutrients to the table without causing a fuss. And would you believe, amidst our packed pantry, I’ve found the perfect dish that ticks all boxes? Let’s talk about the Spice-Laden Delight: a Moroccan Chickpea and Spinach Tagine with Fragrant Lemon Couscous!
Now, tagines are traditionally slow-cooked savories, filled with succulent meats and vegetables. But our version flips the script with chickpeas as the star—providing that heartiness with a side of protein-packed goodness. The blend of spices is like a warm hug – coriander, cumin, and cinnamon – delivering that quintessential Moroccan essence without overwhelming the little ones’ taste buds.
And who could forget the spinach? This leafy green is a powerhouse, sneaking in vitamins where kids least expect them. Coupled with the lemon’s zingy brightness and the subtle sweetness of raisins (or apricots!), we’re cultivating worldly palates one meal at a time.
Let’s not bypass the couscous – it’s truly the unsung hero of quick weeknight dinners. It’s fluffy, it’s easy, and it soaks up the tagine’s sauce to create a harmonious melody of tang and spice. Don’t skimp on the garnishes, either. Add some toasted almond flakes for a crunchy contrast. Trust me, it’s a game-changer!
Whipping this up on a bustling weekday evening or as a centerpiece for a family weekend meal, it’s bound to become a regular request. What I love about this dish is its versatility; you can tweak it to your liking. Fancy a bit more heat? Throw in that cayenne! Want to make it nut-free? Skip the almonds, no problem!
And as the fragrances waft through the house, I can’t help but appreciate these moments. Cooking isn’t just about feeding—it’s about exploring, it’s about sharing, and it’s about the togetherness that blooms around the dining table.
So, with a few stirs, a sprinkle of this and that, and a lot of love, the Spice-Laden Delight is more than a meal; it’s a ticket to a distant land, a learning experience, and a nourishing hug all rolled into one.
Happy cooking and even happier eating, my friends! Until our next culinary escapade, stay full and don’t forget to savor the joy that every bite brings into our lives.
Yours in food and adventure,
Al
Ingredients
– 2 tablespoons olive oil
– 1 large onion, finely chopped
– 4 cloves garlic, minced
– 1 tablespoon ground coriander
– 1 tablespoon ground cumin
– 1 teaspoon ground cinnamon
– 1 teaspoon paprika
– 1/2 teaspoon ground ginger
– 1/4 teaspoon cayenne pepper (optional)
– 1 400-gram can chickpeas, drained and rinsed
– 1 400-gram can chopped tomatoes
– 700 ml vegetable stock, egg, dairy, and soya-free
– 1 tablespoon tomato paste
– 1 teaspoon salt (adjust to taste)
– 1/2 teaspoon freshly ground black pepper
– 4 cups (about 200 grams) fresh spinach, washed and roughly chopped
– 1 lemon, zest and juice
– 2 cups (350 grams) couscous
– 2 tablespoons fresh parsley, finely chopped
– 2 tablespoons fresh cilantro (coriander), finely chopped
– 1/2 cup (75 grams) raisins or dried apricots, chopped (optional)
– 1/4 cup (30 grams) flaked almonds, toasted (for garnish)
– Additional fresh herbs for garnish (optional)
Method
1. **Prepare the Base:**
– Heat the olive oil in a large skillet or tagine pot over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 1 minute.
2. **Spice It Up:**
– Mix in the ground coriander, cumin, cinnamon, paprika, ginger, and cayenne pepper (if using). Cook for 2 minutes, stirring frequently to prevent the spices from burning, until aromatic.
3. **Chickpeas & Tomatoes:**
– Stir in the chickpeas, canned chopped tomatoes, vegetable stock, and tomato paste. Season with salt and black pepper.
4. **Simmer the Tagine:**
– Bring the mixture to a low boil, then reduce heat to low, cover and allow it to simmer gently for 20 minutes so the flavors meld together.
5. **Add Spinach:**
– After 20 minutes, add the chopped fresh spinach to the pot. Stir until the spinach wilts into the tagine, about 3-4 minutes.
6. **Prepare the Couscous:**
– While the tagine is simmering, prepare the couscous. In a separate saucepan, bring 2 1/4 cups (approximately 530 ml) of water to a boil.
– Once boiling, stir in the couscous, lemon zest, half of the lemon juice, half of the chopped parsley and cilantro (coriander), and raisins or apricots if using. Remove the pan from heat, cover, and let stand for 5 minutes.
– After 5 minutes, fluff the couscous with a fork to separate the grains.
7. **Finishing Touches:**
– Just before serving, stir in the remaining fresh parsley, cilantro (coriander), and lemon juice into the tagine to freshen up the flavors.
8. **Serve:**
– Spoon the fragrant couscous onto dishes and top each with a hearty portion of the chickpea and spinach tagine.
– Garnish with toasted flaked almonds and additional fresh herbs if desired.
9. **Optional:**
– For extra garnish, you can lightly fry additional chickpeas in a bit of olive oil and spices until crispy, and sprinkle these over the top for added texture.
