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SusanBB
Moroccan tagine with chickpeas
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Ingredients
Directions
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Finely chop the garlic cloves.
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Cut the onions into thin slices, the winter carrot into slices and the zucchini into cubes.
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Let the chickpeas drain.
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In a frying pan, mix the hache meat with the paprika, cinnamon, cumin, garlic and tomato paste.
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Spoon the onion tarts and slices through them.
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Sprinkle with salt and freshly ground pepper and pour 250 ml of water.
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Bring everything with the lid on the pan to the boil and roast the meat gently in 2 hours.
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Then put the zucchini and chickpeas through it and cook everything gently for another 20 minutes.
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Serve the tagine in deep plates.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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