Morroccan Chickpeas w/ Apricot Tagine
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Ingredients
- •1 Tbsp. flour
- •1 large onion, chopped
- •2 cloves garlic, minced
- •1 Tbsp. oil
- •1/2 tsp. ground ginger or 1/2" fresh ginger root, finely chopped
- •3 oz. dried apricots
- •2 Tbsp. tomato paste
- •1 (14 oz) can diced tomatoes
- •1 (14 oz) can chickpeas
- •1 1/2 Tbsp. honey
- •1/2 c. chicken stock
- •1 pinch saffron or 1 tsp. turmeric
- •1/2 tsp. ground coriander
- •1/2 tsp. ground cinnamon
- •1/2 tsp. ground cumin
- •1/2 tsp. cayenne pepper
Details
Servings 4
Preparation
Step 1
1.Heat up oil in large pan and saute onion and garlic for 5 minutes.
2.Add chicken stock and gradually mix in the flour until it is not lumpy. Add honey and tomato paste and mix well.
3.Add herbs, spices, ginger and diced tomatoes and mix well.
4.Pour into crock-pot. Add chicken, chickpeas and apricot, mix well making sure the apricots are covered in the sauce.
5.Cook on low for 8 hours or high for 3-4 hours. Serve over couscous
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