🇲🇦 MoroccoCatalog recipe
Chickpeas simmered in a ginger-and-cumin tomato sauce until it turns thick, with spinach folded in at the last minute so it stays a vivid green.
For 4 servings.
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Warm the olive oil in a wide pot or deep skillet and soften the onion over medium heat, about 5 minutes.
Stir in the garlic, cumin, paprika, ginger and cinnamon and cook 30 seconds until fragrant.
Add the canned tomato and chickpeas with a splash of water; simmer uncovered 12 minutes, until the sauce thickens.
Fold in the spinach a handful at a time and wilt it into the sauce, about 3 minutes.
💡 Spinach collapses fast — the residual heat of the pot is often enough to finish it once stirred through.
Season with salt, pepper and the lemon juice.
Scatter with cilantro and serve with couscous or warm bread.
Vegetable tagines built on pantry staples rather than a market trip are standard midweek cooking in Morocco, where meat is often saved for weekends and guests. Chickpeas carry the same cumin-and-ginger spicing as a meat tagine, and spinach — quicker than the leafy greens used in slower braises — wilts in during the final minutes.
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