Moroccan Chickpea Tagine Recipe - Los Angeles Times

Ingredients

• 3 tablespoons olive oil
• 1 red onion, cut into medium dice
• Salt
• 2-inch piece fresh ginger, peeled and grated
• 1/2 teaspoon saffron, in a little warm water
• 1 teaspoon ground cinnamon
• Juice of 1/2 lemon
• 1 small preserved lemon, rind sliced into thin slivers and pulp coarsely chopped
• 2 tablespoons chopped fresh cilantro, plus more for garnish
• 3 cups cooked, drained garbanzo beans, plus 3/4 cup bean broth reserved
• 1/3 cup Kalamata olives, pitted and halved
• Freshly ground pepper