Stewy chickpea "tagine" with tomatoes, cilantro and golden raisins
Ragout and stew
This recipe is inspired by the chickpea tagine at Tara Kitchen, a Moroccan restaurant in Schenectady, New York. <br /> <br />Ras el hanout, which translates to "head of the shop" or "top of the shop," is a blend of many spices, often including turmeric, paprika, cumin, coriander, cardamom, and cinnamon, to name a few. I purchase mine from <a href="http://www.tarakitchen.com/new-products-2/ras-el-hanout">Tara Kitchen</a>, but you can find the blend from many sources or <a href="https://food52.com/recipes/65938-twelve-hour-lamb-shoulder-with-ras-el-hanout">you can make your own</a>. <br /> <br />I prefer <a href="https://food52.com/recipes/68092-cooked-beans">cooking chickpeas from scratch</a>, but you can use canned chickpeas here with fine results. You'll need two 15-oz cans, drained and rinsed. If you use from scratch-cooked chickpeas, save the cooking liquid for the tagine.
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