Recipe Name Tagine of Chickpeas Submitted by spragt Recipe Description Serving size is about 2 cups. Quantity 1 Quantity Unit Stock Pot Prep Time (minutes) 15 Cook Time (minutes) 50 Ready In (minutes) 65

Ingredients Amount Measure Ingredient 1 1/2 cups chickpeas (15oz can) 1 cup Lentils, mature seeds, raw 1 1/2 cups Kidney beans, canned (red, 15oz drained) 3 tablespoons olive oil, extra virgin 1 slice, large (1/4" thick) Onion, chopped 2 cloves garlic minced 1 teaspoon Spices, ground cumin 1 teaspoon turmeric, ground 1 teaspoon Paprika 1 teaspoon cinnamon, ground 1/4 teaspoon cayenne pepper 1 tablespoon honey 1 can (16 fl oz) tomatoes canned, diced 3 cups (8 fl oz) water 1 package (10 oz) Spinach Steps Sequence Step 1 Saute chopped onions in 1.5T of olive oil for 6-8min 2 Add chopped garlic to onions and saute for another 1-2 minutes. 3 Add remaining oil and add all spices. Cook for about 1 minute. 4 Add 1 can diced tomato. Simmer for 20 minutes. Add honey to taste (about 1 Tbls). 5 Add lentils and water and cook for 10 minutes. 6 Drain and add chickpeas and kidney beans. Simmer for 5-10 minutes. (Note: remove chickpea skin if desired) 7 Add 1 bag rinsed fresh spinach. Cook till wilted, about 1-2 minutes. (optional 1/4 cup raisons)