The good news is that you can still make tagines whether you own a tagine pot or not. The reason this is good news is that tagines are delicious! Spicy, flavorful, a little sweet, and fragrant, there's nothing not to like in this dish. Mark and I were both big fans when I made it for dinner, and it reheated wonderfully for lunch.
It has chickpeas to fill you up, lovely spices like curry, cilantro and cinnamon, and chopped dates to give you a little sweet bite every now and then (the recipe said to cut them into quarters but I think they'd be too big and bossy that way). And you could probably serve anything over couscous and I'd eat it. Don't skip adding the lemon juice at the end - it somehow ties everything all together.
North African date tagine
from Meatless Monday
1 tablespoon coconut oil
2 large onions, diced
3 cloves garlic, crushed, or 2 teaspoons powdered or granulated garlic
2 teaspoons curry powder
1/2 teaspoon cinnamon
3 cups garbanzo beans, dried (or 2 15-ounce cans)
1 15-ounce can crushed tomatoes
2 cups whole wheat couscous
3/4 cup dates, pitted and chopped
juice of 1 large lemon
1/2 cup cilantro chopped
1 teaspoon salt
1) To prepare garbanzo beans from scratch, soak for at least 8 hours or overnight. Drain and rinse beans, then add to a large stockpot and fill with water to cover the beans by at least 6 inches. Turn heat to medium-high and bring to a low boil, then reduce heat to simmer and cook for 1 1/2 to 2 1/2 hours. Drain and rinse.
2) Sauté onion in oil in medium saucepan, stirring often, until it begins to brown, 6 - 8 minutes. Add garlic, curry powder, cinnamon, and cilantro. Sauté for 1 minute longer. Add tomato, garbanzo beans, and 1/4 cup water. Cover and cook for 10 minutes longer.
3) In the meantime, prepare the couscous by bringing 4 cups of water to a simmer in medium saucepan. Add couscous and return to boil, remove from heat, cover, and let stand for 5 minutes.
4) Add dates, salt, and lemon juice to the tagine, stirring thoroughly. Serve over couscous.