Name: Rhubarb Tagine with Chickpeas
Ingredients: 3 tbsp olive oil; 2 medium onions, chopped; 2 garlic cloves, sliced; 1 tsp minced ginger; 1 cinnamon stick; ½ tsp cumin seeds; ¼ tsp cayenne pepper; 1 (14-oz) can diced tomatoes; 2 (14-oz) cans chickpeas, rinsed and drained; Optional: soak 1 cup dried beans overnight and simmer for 30 minutes; ¼ cup chopped dates; 1 ½ cups chopped fresh or frozen rhubarb; 1 ½ cups vegetable broth; Black pepper to taste; 1 tbsp honey or dark brown sugar; ½ cup minced fresh parsley, for garnish

Description

A warming bowl full of rhubarb, aromatic spices, and nutritious chickpeas.

Ingredients

Scale

3 tbsp olive oil
2 medium onions, chopped
2 garlic cloves, sliced
1 tsp minced ginger
1 cinnamon stick
½ tsp cumin seeds
¼ tsp cayenne pepper
1 (14-oz) can diced tomatoes
2 (14-oz) cans chickpeas, rinsed and drained
Optional: soak 1 cup dried beans overnight and simmer for 30 minutes
¼ cup chopped dates
1 ½ cups chopped fresh or frozen rhubarb
1 ½ cups vegetable broth
Black pepper to taste
1 tbsp honey or dark brown sugar
½ cup minced fresh parsley, for garnish

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Instructions

In a large saucepan, heat the oil on high heat. Add the onion, turn the heat to low, and sauté for about 8 minutes, or until the onion is translucent.
Add garlic, ginger, cinnamon stick, cumin seeds, and cayenne and stir for 1 minute.
Add the tomatoes, and continue to cook for 2 minutes.
Add the chickpeas, dates, rhubarb, broth, and black pepper. Let this simmer on low heat for 15 minutes with the lid off or until the liquid cooks down by ¾.
Stir in the honey or dark brown sugar. Garnish with parsley. Serve with couscous or with a toasted baguette.

Notes

You can substitute 14 oz tofu for the chickpeas.