In this alluring Moroccan chickpea tagine recipe a base of onions and tomatoes is layered with the contrasting flavors and textures of sweet raisins and carrots, nutty chickpeas and salty olives. Aromatic saffron and a homemade ras el hanout spice blend tie together all of these luscious tastes.
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In this alluring Moroccan chickpea tagine recipe a base of onions and tomatoes is layered with the contrasting flavors and textures of sweet raisins and carrots, nutty chickpeas and salty olives. Aromatic saffron and a homemade ras el hanout spice blend tie together all of these luscious tastes.

I am always amazed by how many different foods I can make with the same ingredients in my pantry when I cook globally. Indian cooks use an abundance of spices and legumes as do Ethiopian cooks and Moroccan cooks. But a chana masala is dramatically different in flavor from a Moroccan chickpea stew flavored with harissa, and an Indian dal tastes nothing like an Ethiopian lentil stew.
This spicy chickpea tagine is just as delicious as my favorite chickpea curry, with many common ingredients, and they are both infused with appetizing aroma and flavor. But they taste nothing like each other.

The tagine has so many contrasting flavors and textures, from the olives, raisins, saffron, carrots, onions, garlic and chickpeas. And the ras el hanout packs a finishing wallop, tying all of these wonderful flavors together beautifully...