Garbanzo Tagine with Dukkah Spices



  • Process

    1. For the spices, toast the seeds in a dry frying pan. Leave to cool.
    2. Toast the almonds and pistachios in a dry frying pan or in the oven. Leave until completely cold. 
    3. Process the seeds and nuts with a teaspoon of salt and pepper to taste. Set aside.
    4. Peel and chop the onion and garlic.
    5. Cut up the apricots. 
    6. Peel and dice the pumpkin. Dice the aubergine. 
    7. Heat two tablespoons of olive oil in a pot with 2 pinches of salt and put the garlic and onion in, together with the dukkah spices and ginger. Cook on a very low heat for 10 minutes. Add the diced pumpkin, aubergine, dry tomato, chopped tomato and broth. Allow to come up to the boil, lower the heat, cover and leave to cook for 30 minutes. Add the chick peas and apricots and continue cooking for another 10 minutes. Take off the heat and serve.

  • Ingredients

      For the dukkah spices:
    • 1 tablespoon sesame seeds 
    • 1 teaspoon coriander seeds 
    • 1 teaspoon cumin seeds 
    • Half tablespoon skinned almonds
    • Half tablespoon shelled pistachios 
      • For the tagine:
    • 3 cups cooked garbanzos 
    • Half a pumpkin
    • 1 aubergine
    • 1 onion
    • 2 garlic cloves
    • 8 dried apricot halves 
    • 4 dried tomatoes
    • 200 g chopped tomatoes
    • 1 x 1 cm piece fresh ginger, grated 
    • 800 ml vegetable broth  
Garbanzo Tagine with Dukkah Spices

  • Tip

  • Source

    Legumechef
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