From Beanalicious Living by Elizabeth Borelli
Serves 6
Tangine is a North African word for both a special type of ceramic cookware and the succulent stew that’s traditionally cooked inside. The exotic spices make this version of North African Date Tangine beautifully fragrant and very delicious.
1 tablespoon coconut oil
2 large onions, diced
3 cloves garlic, crushed or 2 teaspoons powdered or granulated garlic 2 teaspoons Beanalicious Curry Spice Blend or curry powder
1⁄2 teaspoon cinnamon
3 cups garbanzo beans, precooked
2 cups jarred or 1 15-ounce BPA-free can crushed tomatoes (Muir Glen is my favorite)
2 cups whole wheat couscous
3⁄4 cup dates, pitted and quartered
Juice of 1 large lemon
1⁄2 cup cilantro, chopped (a mini food processor is recommended, if available)
1 teaspoon salt
To prepare beans from scratch, soak for at least 8 hours or overnight. Drain and rinse beans, then add to a large stockpot and fill with water to cover the beans by at least 6 inches. Turn heat to medium-high and bring to a low boil, then reduce heat to simmer and cook for 11⁄2 to 21⁄2 hours. Drain and rinse.
Sauté onion in oil in medium saucepan, stirring often, until it begins to brown, 6 to 8 minutes. Add garlic and Curry Spice Blend and sauté for 1 minute longer. Add tomato, garbanzo beans and 1⁄4 cup water. Cover and cook for 10 minutes longer.
In the meantime, prepare couscous by bringing 4 cups of water to a simmer in medium saucepan. Add couscous and return to boil, remove from heat, cover and let stand for 5 minutes. Add dates, salt and lemon juice to the tangine, stirring thoroughly. Serve over couscous.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
