This dish is an amazing vegetarian stew that is full of incredible flavors. I mentioned it yesterday, but I made this dish the weekend before last and it was so good that I decided to make it again this past weekend, which I NEVER do. I even ended up going to two different stores to get the ingredients since I couldn’t find dates at the first stop, but it was worth it!
Besides the incredible balance of savory and sweet, this dish comes together and on the table in about 25 minutes, so is perfect for a weeknight meal. It also works really well as leftovers for lunch over a bed of spinach, and all your coworkers will be jealous of how delicious it smells when you heat it up… I promise.
Chickpea and Date Tagine
- Adapted from Vegetarian Times Magazine
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Yields: 4-1.5 cup servings, 7 pts+ each
- Printable version here.
- 1 tsp olive oil
- 1 onion
- 4 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon corriander
- 1 teaspoon powdered ginger
- 1/2 teaspoon cinnamon
- 14 oz. can of diced or crushed tomatoes
- 1/4 cup water
- 2 cans chickpeas, rinsed and drained
- 10 dates, chopped
- 1/4 cup lemon juice
- Cilantro for garnish, if desired
First, chop your onion.
Once that is chopped, heat up a pan over medium heat, add the olive oil, and then add the onion once it’s hot.
Cook for about 10 minutes until the onion starts to brown. Meanwhile, chop up the four cloves of garlic.
Once the onion is starting to get brown, get ready to add more ingredients to the pan.
Add in your garlic, crushed tomatoes (with the juices), water, and all the spices
Then stir to combine and let sit for another 10 minutes so the flavors mesh together.
Last step – add in the chickpeas, dates, and lemon juice, and season with salt and pepper if desired.
Leave on the stove until heated through – about 2-3 minutes.
And then you’re ready to eat!
That serving probably looks pretty small, but when I went back and calculated the PointsPlus for the recipe, I realized the whole pan made 4, 7pt+ servings, so I ended up doubling the amount in the dish after the picture and it was a good amount – about 1.5 cups. For lunches, I added a handful of spinach and heated it up in the microwave for an extra veggie kick, and practically licked the bowl clean every time.
Also, make sure you really chop up those dates. The recipe called for them just to be halved which I did the first time, but when I made it the second time around I chopped them up instead and it was much better. The sweetness from the dates was spread throughout the dish much better and the whole dish tasted more balanced.
I imagine you could switch up a lot of things in here – maybe using golden raisins, apricots, or dried cherries instead of the dates to give it a different twist. I am SURE I will be making this again soon!