Chickpea and Chorizo Tagine with Bay Leaves and Paprika-Morocco
The great thing about a tagine is that they’re so simple and (relatively) quick that it’s a meal you can prepare on a week night, even after working all day. It’s nothing like cooking “a la Julia” as in you need all day to devote your efforts to or in the case of Julie Powell, all night to stay up for.
For Christmas, I spread the tagine love and got my mom her own tagine (the cooking pot, not her own stew as she can handle that). In case you’ve forgotten, a tagine can refer to both the traditional Moroccan stew as well as the special pot it’s cooked in. She’s always been a fan of them and thought it would be the perfect gift for her.
This was the first tagine I made that wasn’t beef or poultry. I’m not the biggest fan of chorizo but D really loves it so I was intrigued enough to try out this new recipe. I do, however, love chickpeas so the mildly spicy broth paired with the chickpeas and vegetables was delicious on its own. I’m running out of recipes to try in my Tagine cookbook so perhaps I’ll need to upgrade soon to more in-depth one. (Well, there are still recipes from the fish chapter but that would mean getting over my aversion to seafood of which I don’t think I’m quite ready for yet.)
(Bon appétit in Arabic-at least according to Google Translator
Chickpea and Chorizo Tagine with Bay Leaves and Paprika
recipe adapted from Ghillie Basan’s Tagine: Spicy Stews from Morocco
1 can chickpeas, rinsed and drained
2-3 tablespoons olive oil
2 Spanish onions, cut in half lengthwise, halved crosswise, and sliced with the grain
2 garlic cloves, chopped
1 thin chorizo, roughly 8 inches long, sliced on the diagonal
2-3 fresh bay leaves
Several sprigs of fresh thyme
1-2 teaspoons smoked paprika
sea salt and freshly ground black pepper
Freshly squeezed juice of 1 lemon
Heat the olive oil in a tagine or heavy-based casserole dish. Stir in the onions and garlic and sauté until they begin to color. Add the chorizo, bay leaves, and thyme and sauté until just brown. Toss in the chickpeas, add the paprika, and cover with a lid. Cook gently for 10-15 minutes, to allow the flavors to mingle.
Add in the lemon juice. Season with salt and pepper to taste and serve hot with yogurt, flat bread, or couscous.