Moroccan Tagine A staple dish of North Africa, and named after the vessels it is traditionally cooked in, our tagine is a hotpot of slow-cooked chickpeas, aubergines, butternut squash, courgettes and apricots in aromatic spices - very Moorish! Chickpeas We just love their nutty flavour and texture; a great favourite in Middle Eastern, Mediterranean and Indian cuisine. They can range in colour from white, yellow, golden, brown, dark green or black! In India, the chickpea is referred to as gram, some varieties are milled into a fine pale yellow flour, used to make Onion Bhajias. Chickpeas are also the vital ingredient to falafel and hummus.