This tagine comes from the western foothills of the High Atlas mountains. There, a young Berber chef, Habiba Irich, made me a tagine similar to this one, and its haunting…
This vegetarian stew is fragrant with warm Indian spices like cumin, coriander, and turmeric. Mashing the chickpeas gives it a thicker texture. Serve with basmati rice or naan.
The green (as opposed to red) version of this classic Mexican stew features tomatillos and jalapeño in place of tomatoes and dried red chiles. Serve the posole with tortilla chips…
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