Chickpea and Date Tagine


It’s been one of those days. Nothing seems to be going to plan.

I woke up with a chill and it’s been pouring rain all day- surprise!

I decided to descale the kettle… but it turns out that scale was the only thing holding it all together and now it’s broken.

My newly exposed brick walls have taken the initiative to grow their own green, fuzzy wallpaper.

The upstairs toilet decided that it was jealous of the rain and decided to start leaking and caused water to pour through the downstairs ceiling.

Toilet water. Pouring in my kitchen.

And then… then, my cookies baked completely flat. I burst out in tears.

And then ate most of the dough.

I was transported back to my first days in England- in the middle of the coldest winter in recent history. I was staying in a bedsit room that had no heat from 9am until 6pm. I had a small toaster oven that I used to have to put my socks in to stay warm. I used to walk for hours to stay warm. I remember wandering in to a small café where they were giving samples of a chickpea and date tagine. It was warm, spicy, slightly sweet and tomato-y and completely warming from the inside out.

And today I was transported back to that delicious dish.


This chickpea tagine will warm you up and help take your mind off your troubles, even if only for a moment until toilet water drips on your head.

Chickpea and Date Tagine
Prep time
Cook time
Total time
Chickpea and Date Tagine
Serves: 4
  • 1 TBSP olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp chili
  • 1 15-oz. can crushed tomatoes
  • 2 TBSP tomato puree (paste in North America)
  • 3 cups cooked chickpeas
  • 2 large carrots, cut in wheels
  • 2 bell peppers (any colour), cut in strips
  • 2 TBSP apple cider vinegar
  • 6 Medjool dates, roughly chopped
  • handful of almonds, roughly chopped
  • Juice from 1 lemon
  • ½ cup chopped cilantro (coriander)
  1. Heat oil in saucepan over medium heat.
  2. Add onion and cook until starting to brown, stirring often.
  3. Stir in tomato paste, garlic, cumin, coriander, ginger, and cinnamon, and sauté 30 seconds.
  4. Add canned tomatoes, chickpeas, carrots, bell peppers, vinegar, and 1 cup water or vegetable broth.
  5. Simmer for 30-45 minutes.
  6. Stir dates and lemon juice into tagine, and season with salt and pepper, if desired.
  7. Just before serving, stir in cilantro (coriander)
  8. Serve over basmati rice or couscous



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