Moroccan chickpea tagine
Alcoholic beverages
Moroccan tagines are beautifully fragrant stews made with key spices and whispers of saffron. The French are very fond of them. To my delight, a French woman once wrote to me to say that my tagine recipes are some of the best. <br /> <br />Some Notes: <br /> <br />Secret Ingredient Alert: Chickpea flour is used to thicken the stew. I like Bob's Red Mill brand. Mix it with equal parts water. The more you use, the thicker the stew will be. It also adds protein to the stew. You can leave this step out with good results. But I highly recommend it. Chickpea flour is a great ingredient to keep in your kitchen. Use it to thicken all sorts of vegetarian stews and chili. <br /> <br />I learned about Rapunzel Bouillon Cubes from the wonderful Heidi Swanson at 101 Cookbooks. They're vegan and just delicious. I buy them by the case online. If you don't want to hunt for them, you can leave them out. Use your favorite vegetable broth or stock in place of the water in the recipe. <br /> <br />If all you have is regular white onions, then by all means use them. I happen to like the sweetness of a red onion in this recipe. <br />
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