Thanks Angus and Robertson...

I hate seeing bookstores close : (  I know we can get books for incredibly cheap on-line, but I like to linger in stores mulling over my potential purchases, especially for recipe books...  it's not as fun browsing on-line.  But I did benefit from some heavy discounting at Angus and Robertson on the weekend (as a result of their decision to downscale operations).  I went straight for the food and wine section, and decided to get a Moroccan recipe book to broaden my horizons a bit.  I still remember the goat tagine I had in Marrakesh a few years ago, and the intensity of everything in Morocco: the flavours, the sun, the colours, the people.  Would this new recipe book live up to that?  So far I say yes; I've cooked one recipe and am waiting for my second experiment to cook as I write this (my dinner guest Kate is on her way)... exciting, can't wait to take it out of the oven!  And while I wait, here is the first recipe I cooked.  And some photos from Morocco.

Tagine of Chickpeas

I used canned chickpeas but you can of course use dried ones too.  The recipe says you can skin the chickpeas just before adding them to the pot but I didn't bother.

3 tablespoons of olive oil
1 brown onion, chopped
1 garlic clove, finely chopped
1 teaspoon of harissa or 1/4 teaspoon of cayenne pepper
1/2 teaspoon of paprika
1/4 teaspoon of ground ginger
1/2 teaspoon of ground turmeric
1 teaspoon of ground cumin
1 teaspoon of cinnamon   
1 x 400g tin of chopped tomatoes
1 teaspoon of caster sugar
2 x 420g tins of chickpeas
3 tablespoons of chopped Italian parsley
2 tablespoons of chopped coriander
Salt and pepper
Bread (or couscous) to serve 

1. Add the olive oil and onion to a stockpot or large saucepan and cook over a medium heat for 7 minutes or so until softened.  Stir in the garlic, the harissa or cayenne pepper, and the spices and cook gently for 2 minutes or so until fragrant.  Add the tomatoes and sugar and season to taste.  Cover and simmer for 20 minutes.

2. Stir the chickpeas into the tomato mixture; cover and simmer for 20 to 25 minutes, adding a little more water if necessary.  Stir in the parsley and coriander and season to taste.  Serve with crusty bread or couscous.