Chickpea Tagine

Ingredients

Ingredients

• 2 tbsp olive oil
• 1 large onion, sliced
• 2 cups carrots, sliced
• 2 celery stalks, sliced
• kale
• 8 cloves garlic, minced
• to taste salt
• pinch nutmeg
• 1 tsp ground cinnamon
• 2 tsp ground ginger
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground black pepper
• pinch cayenne
• 1 tsp ground allspice
• 28 oz canned fire-roasted diced tomatoes
• 2 tbsp tomato paste
• 4 cups chickpeas (canned are fine; drain and rinse first)
• 1 cups pitted dates
• 1 cup pitted green olives
• to taste chopped cilantro or parsley leaves

Instructions

1. Put oil in a large skillet or casserole over medium-high heat. Add onion, carrots, and celery, and cook, stirring occasionally, until vegetables soften, about 8 to 10 minutes.
2. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds.
3. Add canned fire-roasted diced tomatoes with their juices, tomato paste, chickpeas, dates, green olives, and vanilla, and bring to a boil. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.
4. Cover, and adjust heat so mixture simmers steadily.
5. Cook until vegetables are very tender, about 20 to 30 minutes. Taste, and adjust seasoning. Then garnish, and serve with couscous.