Moroccan Chickpea Tagine

• 1 large red onion, chopped
• 1 small white onion, chopped
• 1 green or red bell pepper, chopped. I like green.
• 1 inch piece of fresh ginger, peeled and grated (optional)
• 1 1/2 cups of chopped tomatoes. I use Pomi Brand
• 1 16 ounce can of chickpeas, rinsed and drained
• 1 1/2 cups of water
• 2 vegetable bouillon cubes. I use Rapunzel No Salt Vegan Bouillon (see notes)
• 1 heaping teaspoon of ground cumin
• 1 pinch of saffron threads
• 1 teaspoon of ground turmeric (optional)
• 1/4 teaspoon of ground cinnamon
• 1/4 teaspoon of dried mint
• Few pinches of sugar or drizzles of honey to balance the acid in the tomatoes
• Olive oil and/or butter for cooking. I use both.
• Salt and Pepper to taste
• 2 teaspoons of garbanzo bean flour mixed with 2 teaspoons of water to thicken the tagine. (optional)
• Serving Options: pita, naan, roti, chapati, bulgur wheat pilaf, quinoa, rice, fresh parsley, fresh mint, lemon wedges, creme fraiche, lite sour cream or Greek yogurt

1. Saute the chopped onions and bell pepper in some butter and olive oil with salt and pepper until soft. Add the cumin, saffron, cinnamon and mint. Stir and saute the spices and herbs for about a minute being careful not to burn them. Add the chickpeas, tomatoes, ginger, water, turmeric, bouillon cubes, pinches of sugar or drizzles of honey, salt and pepper to taste. Stir. Bring to a boil. Reduce heat to low, cover and simmer for about 15 minutes. Taste. Add the garbanzo bean flour and water mixture to thicken the stew (optional but so good). Cook for a minute or two longer. Adjust seasonings, adding a little bit more mint or cinnamon if needed. Serve with any of the above suggestions and enjoy!

red onion, white onion, green, ginger, tomatoes, chickpeas, water, vegetable bouillon cubes i, ground cumin, threads, ground turmeric, ground cinnamon, mint, sugar, olive oil, salt, garbanzo bean flour, roti

Taken from food52.com/recipes/30347-moroccan-chickpea-tagine (may not work)