Moroccan Chickpea Tagine With Seven Spices And Tomatoes

Step 1

Heat the oil in a large, heavy bottomed pan on medium high. Once hot, add the onion and cook until softened, about 6-8 minutes. Add the garlic and all the dried spices and cook, stirring often until fragrant, about 2 minutes.

Step 2

Add the Passata, chopped tomatoes, water, salt, and sugar, and cook, covered on medium heat for 20 minutes.

Step 3

Add the cooked chickpeas and cook a further 20-25 minutes, until the mixture is thick and the sauce has turned a dark shade of red.

Step 4

Before serving, stir in the fresh parsley and cilantro. Serve piping hot with or without a drizzle of quality olive oil.