Chickpea Tagine with bread and cucumber relish
Prep Time: overnight, 2 hours
Cook Time: 3 hours
Servings: 6-8
| 1 lb dried chickpeas (soak night before) |
Pick the beans over to remove
any broken, shriveled beans. Place them in a large bowl and cover with 2
inches of water. Soak overnight. Or quick-soak if you forget. |
| Bread (begin night before): 3 cups/15 oz all purpose flour 1 cup whole wheat flour 1 tsp salt 1 ½ tsp yeast ¼ cup honey ¼ cup olive oil 1 cup water |
Whisk together the flours, salt, and yeast. Whisk together honey, oil, and water. Stir the oil into the flour until it is universally moistened. Cover and place in the refrigerator to rise overnight. |
2 bay leaves
|
Rinse soaked beans and
place them in a large Dutch oven. Cover with 2 inches of water. Add the bay
leaves. Bring to a simmer (a few bubbles breaking the surface) and simmer for
2 hours or until the beans are tender and the water is level with the beans. |
| 1 onion, peeled 1/4 cup cornstarch 1/2 cup oil Salt |
Slice the onion in half
from the stem to the root. Cut along the ridges into slices that are as thin
as you can make them. Heat oil in a frying pan over medium heat. When it is hot, toss the onions in the cornstarch and place them in the oil in 4 batches. Fry until golden and drain on paper towel. Sprinkle with salt. |
| 3 pieces preserved lemon 4 figs, stemmed and chopped small 2 shallots, chopped small 6-8 inch cucumber, chopped medium 4-6 leaves mint, minced ½ tsp salt |
Remove any seeds from the lemon and chop peel and pulp into small pieces. Combine all components into a bowl and stir. Allow flavors to meld for a few minutes and taste. Salt to taste. |
| Bread baking: Flour |
Turn dough out onto a
lightly floured surface and divide it in half. Form each half into a ½-inch
thick circle. Cover with and rise 1 hour. Preheat the oven to 425-degrees.
Place a baking sheet into the oven while it is preheating. Cut a cross into
the top of each loaf. Dust the hot pan with a bit of flour and place each
round on the sheet. Bake 20-25 minutes. |
| Finishing tagine: 1 Tbsp olive oil 1 onion, chopped 2 carrots, peeled and chopped 1 tsp salt 1 28 oz can chopped tomatoes with juice 1 tsp coriander 2 Tbsp fish sauce |
Place oil in a Dutch oven over medium heat. Add onion, carrot, and salt. Cook until the onion and carrot are tender. Stir in the tomatoes and coriander. Stir in cooked beans with bean stock. Simmer 20-30 minutes to allow flavors to meld. Taste and adjust seasonings. Serve with bread, lemon salsa, and fried onions. |
Gluten Free Variation:
| Bread: 1 cup + 3 Tbsp warm water 1 ½ Tbsp yeast ½ tp brown sugar |
Combine and allow to get foamy. |
| 1 1/3 cup/3 oz brown
rice flour 1 cup/4 5/8 oz garbanzo bean flour 1 cup/4 3/8 oz tapioca flour 1 tsp xanthan gum 1 ½ tsp salt 1 tsp dried herb blend 3 Tbsp Honey 5 Tbsp olive oil |
Stir together, preferably with a stand mixer if possible. |
1 egg
|
Stir the yeast mixture into
the flour mixture until nearly combined. Beat in the eggs. Continue to beat
the mixture for about six minutes. Remove to a greased bowl in a warm place,
cover, and allow to rise for an hour. |
Small bowl of water
Parchment lined baking sheet.
|
Wet your hands with water. Take half of the dough and place it on one side of a parchment lined baking sheet. Wet your hands. Smooth the dough into a round approximately 12-inches wide by 1-inch tall. Repeat with remaining dough on other side of the baking sheet. Allow dough to rise for one hour. Preheat the oven to 400 degrees. Bake the bread for approximately 25-minutes. Allow it to cool on a wire rack, completely, before slicing. |
What bean stew recipe would you add to your Labor of Love dinner file?
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