Moroccan Chickpea Tagine Recipe - Los Angeles Times

Name: 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

www.latimes.com

This Moroccan chickpea tagine from 'The Bean Book' by Steve Sando is simmered with fresh ginger, saffron, cinnamon and preserved lemon.

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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