This recipe is reminiscent of North African tajines – slow-cooked stews that combine both sweet and savory flavors and often include dried fruit. An hour on the stove-top or 3 hours in a slow-cooker or solar box oven allows flavors to blend. The raisins, carrots, honey, and cinnamon are a counterpoint to the tomatoes, onion, garlic, turmeric, and cumin. It’s best served over couscous and makes a complete meal.
CHICKPEA TAJINE (Pantry Cooking with Home Preserved Foods)
3 tablespoons dried onion
3/8 teaspoon dried minced garlic
1 pint chickpeas, rinsed and drained (or 1 15-ounce can)
1 half pint sliced carrots, drained (about 3/4 cup)
1 can (14-1/2 ounces) petite diced tomatoes
1/2 cup water
1/4 cup raisins
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1-1/2 teaspoons medium or dark honey
1 teaspoon salt
1/2 teaspoon chicken bouillon granules
Cooked couscous or Basmati rice
Stir together all ingredients, except the couscous/rice, in a large saucepan. Bring to a boil. Reduce heat, cover, and simmer for 1 hour. Serve over hot couscous or Basmati rice.
Slow-cooker method: Combine all ingredients except the couscous/rice in a small (1-1/2 to 3 quart) slow cooker. Cook on LOW for 3 hours.
