This recipe is cooked low and slow to allow the baharat to deeply permeate the chickpeas and potatoes.
2 TBSP oil
1/2 large onion, diced
2 garlic cloves, thinly sliced
Salt and pepper
1 TBSP tomato paste
1 TBSP C&C Baharat
1/2 tsp cayenne pepper
1 can crushed tomatoes
1 pound potatoes, cut into bite-sized chunks
2 1/2 cups chickpeas
Minced fresh mint or cilantro for garnish
Heat oil in a 5 quart casserole dish or tagine over medium-high heat. Add the onion, garlic and cook until they begin to soften, about 1 minute. Add the tomato paste and cook until it starts to brown, about 2 more minutes.
Add the C&C Baharat and cayenne and cook for just 10 seconds to release the flavor, then add the crushed tomatoes, potatoes, and season to taste with salt and pepper. Add 1 cup of water. Stir through, cover, bring to a simmer and reduce heat to maintain that simmer. Cook until the potatoes are nearly tender, about 10 minutes.
Mix in the chickpeas and simmer for at least 10 more minutes. Taste and adjust seasoning. Garnish with the fresh mint or cilantro and serve hot.