A sweet taste of Northern Africa

North African spices dominated the palate in a black-eyed pea and date "tagine." If you have a tagine, please use it! If not, the elements that go into the tagine can be reflected in a stew.


The stew began with extra-virgin olive oil, garlic, yellow onions, and a spice blend of cumin, coriander, ginger, cinnamon, and allspice. Progressing along came in the green cabbage, dates, tomatoes, tomato paste, and vegetable stock. To finish, a splash or two of lemon juice joined the melting pot. Alongside is a lemon and orange zest bulgur pilaf which balanced out the sweetness of the stew.