Chicken (or beef) and Chickpea Tagine with Vanilla

Made the recipe from BRTW with beef this time so this is the beef version: - Double the amount of spices and aromatics for the called-for amount - Started by browning the beef for 8 minutes at least on each side (cut into relatively larger chunks as it shrinks with cooking) - Used 0.75-1tsp cayenne - Drained canned tomatoes (do not use more than the equivalent of 1.5 cups, which is 200 gm *1.5 drained canned tomatoes) -Used 0.5 tsp pure vanilla powder and see if you need more -Used 2 cubes chicken bouillon and no salt elsewhere (still needed a bit of salt when served) -Do not use less than the 0.5 cup of chopped dates as it will NOT be too sweet -Reserved the chickpeas and dates for the first 2 hours then added them and cooked it for another half hour, all at a gentle simmer. - Start with 1 cup of water (you can reduce easily at the end of the cooking). The beef was tender but still deliciously intact - Garnished with pine nuts ib addition to the herb, and served next to yogurt, lemon confit and simple couscous (see recipe) Delicious!