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North African Date Tangine

BY ELIZABETH BORELLI

6 servings

Tangine is a North African word for both a special type of ceramic cookware and the succulent stew that’s traditionally cooked inside. The exotic spices make this version of North African Date Tangine beautifully fragrant and very delicious.

Ingredients:

  • 1 tablespoon coconut oil
  • 2 large onions, diced
  • 3 cloves garlic, crushed; or 2 teaspoons powdered or granulated garlic
  • 2 teaspoons Beanalicious Curry Spice Blend or curry powder
  • ½ teaspoon cinnamon
  • 3 cups garbanzo beans, precooked
  • 2 cups jarred or 1 15-ounce can BPA-free crushed tomatoes (Muir Glen is my favorite)
  • 2 cups whole-wheat couscous
  • ¾ cup dates, pitted and cut into quarters
  • Juice of 1 large lemon
  • ½ cup cilantro, chopped (a mini food processor is recommended, if available)
  • 1 teaspoon salt

To prepare beans from scratch, soak for at least 8 hours or overnight. Drain and rinse beans, then add to a large stockpot and fill with water to cover the beans by at least 6 inches. Turn heat to medium-high and bring to a low boil, then reduce heat to simmer and cook for 1½ to 2½ hours. Drain and rinse.

Sauté onion in oil in medium saucepan, stirring often, until it begins to brown, 6 to 8 minutes. Add garlic and Curry Spice Blend and sauté for 1 minute longer. Add tomato, cinnamon, garbanzo beans, and ¼ cup water. Cover and cook for 10 minutes longer.

In the meantime, prepare couscous by bringing 4 cups of water to a simmer in medium saucepan. Add couscous and return to boil, remove from heat, cover, and let stand for 5 minutes. Add dates, salt, and lemon juice to the tangine, stirring thoroughly. Serve over couscous.



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