### TranslatedIngredients: 2 cup Kabuli Chana (White Chickpeas),1 cup Dates,1 Onion,1 cup Homemade tomato puree,6 cloves Garlic - minced,1 inch Ginger - minced,1 tablespoon Cumin powder (Jeera),1 tablespoon Coriander Powder (Dhania),1/2 teaspoon Cinnamon Powder (Dalchini),2 tablespoons Paprika powder,Salt - to taste,2 tablespoons Extra Virgin Olive Oil,Mint Leaves (Pudina) - for garnish,Couscous - as required (cooked) ### PrepTimeInMins: 15 ### CookTimeInMins: 60 ### TotalTimeInMins: 75 ### Servings: 4 ### Cuisine: African ### Course: Dinner ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Chickpea & Date Tagine recipe, soak chickpeas over night in enough water. Next morning pressure cook. Keep aside. Heat olive oil in a tagine. Add minced garlic and ginger and sauté until raw smell goes away. Add finely chopped onions and sauté until onions turn translucent. Add tomato puree and cook till oil separates from the sides of the pan. Add all the spice powders along with salt. Add cooked chickpeas and dates, mix. Cook for 5 minutes, covered. Add about 1/4 cup water and continue to cook with tagine lid on. While chickpeas are cooking, we will prepare out couscous. For 1 cup couscous, take 1-1/2 cup water. In a big sauce pan boil 1-1/2 cup water along with 1/2 teaspoon salt and 1 tablespoon olive oil. When water starts boiling, turn off flame and add couscous to the sauce pan, cover and let the couscous cook for 5 minutes. Fluff the grains using a fork. That’s it. Just serving, you can add flavour like lemon zest or sprinkle in some dry fruits. Once the chickpea date tagine is ready, sprinkle chopped mint leaves for garnish. Serve hot with couscous.Serve Chickpea & Date Tagine on its own with a glass of red wine for a weekend dinner.