Once again, I could not find the new tagine pot, so I used an iron skillet. The garbanzo beans are high in protein with a crisp ginger flavor. Great as a side dish to any meal!
Serves 4
1 can of organic garbanzo beans, rinsed in water
2 Tbs. (30 ml) olive oil
3 crushed cloves of garlic
1/2 slided red or white onion
1 tsp. (5 ml) each: coriander seeds, sugar, and dried thyme
1-2 pinches each: ginger and saffron threads
handful of each: pitted black olives and cherry tomatoes
juice of one organic lemon or 2 Tbs. (30 ml) bottled lemon juice
small bunch of chopped parsley
1. Heat the oil and sauté the garlic and onions.
2. Add the coriander seeds, ginger, and saffron. Cover and cook about 5 minutes.
3. Add the tomatoes, sugar, and thyme. Cover and cook until the tomatoes begin to crinkle.
4. Add the beans and olives. Pour the lemon juice on top. Cover the skillet and cook gently for about 10 minutes.
5. Place in a bowl and sprinkle the parsley on top.
Served with couscous,
Tagine Eggplant: http://veggiefernandezs.blogspot.com/2013/04/tagine-eggplant.html
and,
Mandarin Orange Salad: http://veggiefernandezs.blogspot.com/2013/04/mandarin-orange-salad.html
-modified from Tagine Spicy Stews from Morocco
