1.Place chickpeas in a medium saucepan. Add water to cover by 2 inches. Let soak overnight. 2.Drain chickpeas; return to same saucepan. Add 2 whole garlic cloves and cinnamon stick. Add water to cover ...
The best meat for tagine is lamb or goat ÇƒÓ shoulder, leg or neck fillet with muscle and some fat that will break down and turn tender during the slow cooking. (Dreamstime/TNS) Tagine, a North ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback