Chickpea and Green Olive Tagine - Recipe
A tagine technically refers to a funnel-shaped clay pot traditionally used in Morocco, but it also can be used to describe any moist, spicy stew made with the spices typical of that region. This version uses ras el hanout (a mixture of up to 18 spices), pomegranate molasses, preserved lemon, and marinated olives to quickly build up big flavors.
For the green olives, look for a type that is already pitted and marinated in a spice mixture. If you happen to find one with Moroccan or Middle Eastern spices, that is ideal, but Sicilian or even French styles will do fine. Your best bet will be at the “olive bar” of an upscale grocer rather than in a jar.
Serve this dish family style over a big platter of steaming couscous for the most dramatic impact. You can add an oven-roasted vegetable such as a cauliflower or winter squash for more variety and to serve a larger group.
Chickpea and Green Olive Tagine
Vegan / Serves 2-3 as a main dish over couscous, or 4 if you add a roasted vegetable / 20 minutes
- ¼ cup extra virgin olive oil
- 1 medium onion, medium dice
- 3 cups cooked chickpeas (or two 15-ounce cans, drained and rinsed)
- 1 ½ teaspoons Kosher salt
- 1 teaspoon chile flakes
- 1 teaspoon ras el hanout
- 2 tablespoons pomegranate molasses
- 1/2 preserved lemon, minced
- 1 ½ cups pitted, marinated green olives, cut in halves or thirds if large (see above)
- 1 tablespoon sumac powder
- minced flat-leaf parsley
- Put the olive oil in a large skillet over medium-high heat. Add the onion and fry for 2 minutes. Add the chickpeas, salt, chile flakes, ras al hanout, pomegranate molasses and preserved lemon. Reduce heat to medium-low and cook 5 more minutes.
- Stir in the green olives. Cook for 2 more minutes, then taste and adjust seasoning. You can add more minced preserved lemon if you like. Add a few tablespoons of water if needed to keep the dish moist, but not at all soupy.
- Serve over couscous, garnishing with the sumac powder and parsley.
