Chickpea and Spinach Tagine

Instructions

1. Step 1

   Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft and lightly golden, stirring occasionally.

   Timer: 8 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 200.0 gr Onion

   Cookware: large pot, wooden spoon

2. Step 2

   Add the garlic and ginger. Cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger

   Cookware: large pot, wooden spoon

3. Step 3

   Stir in the cumin, coriander, paprika, turmeric, and cinnamon. Cook briefly to bloom the spices.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Ground Cinnamon, 4.0 gr Ground Coriander, 4.0 gr Ground Cumin, 2.0 gr Ground Turmeric, 2.0 gr Paprika

   Cookware: large pot, wooden spoon

4. Step 4

   Add the tomato, vegetable broth, chickpeas, dried apricots, salt, and black pepper. Stir well and scrape the bottom of the pot.

   Ingredients used: 1.0 gr Black Pepper, 480.0 gr Chickpea, 100.0 gr Dried Apricot, 6.0 gr Salt, 400.0 gr Tomato, 480.0 ml Vegetable Broth

   Cookware: large pot, wooden spoon

5. Step 5

   Bring the tagine to a simmer over high heat. Cover, reduce to low heat, and cook until the apricots are tender and the sauce has thickened slightly.

   Timer: 20 min (fixed)

   Cookware: large pot, wooden spoon

6. Step 6

   Add the spinach and stir over low heat until fully wilted.

   Timer: 5 min (fixed)

   Ingredients used: 200.0 gr Spinach

   Cookware: large pot, wooden spoon

7. Step 7

   Remove the pot from the heat. Stir in the lemon juice and cilantro, then serve.

   Ingredients used: 15.0 gr Cilantro, 30.0 ml Lemon Juice

   Cookware: large pot, wooden spoon