A fragrant, slow-simmered vegetarian stew packed with protein-rich chickpeas, tender carrots, and sweet dried apricots balanced by warm North African spices.
2mediumcarrots, peeled and thinly sliced into ¼-inch (0.5 cm) round “coins”.
2clovesgarlic, minced OR 1 tsp (5 mL) garlic powder
1Tbsp15 mL grated fresh ginger OR 1 tsp (5 mL) ground ginger
1tsp(5 mL) ground cumin
1tsp(5 mL) ground coriander
1tsp(5 mL) ground cinnamon
1/2tsp(2 mL) paprika
1/2tsp(2 mL) salt, optional
1/4tsp(1 mL) ground turmeric
1/4tsp(1 mL) black pepper
1can(14 oz/398 mL) diced tomatoes with the juice
8-10dried apricots, chopped
2cans(19 oz/540 mL each) chickpeas, drained & rinsed (see notes)
1 1/2cups(375 mL) vegetable broth
1Tbsp(15 mL) lemon juice
For Serving
1/4cup(60 mL) sliced almonds, toasted (see notes)
1cup(250 mL) water or vegetable broth
1cup(250 mL) dry quick-cooking couscous
1/4cup(60 mL) fresh cilantro or parsley, chopped
Directions
Heat the oil in a Dutch oven or large, heavy-bottomed pot over medium heat.
Add onion and carrots, cooking for 2 to 3 minutes until the onions soften and turn translucent. Stir often.
Add garlic, ginger, cumin, coriander, cinnamon, paprika, turmeric, salt (if using), and black pepper, stirring after adding each spice. Stir to coat the vegetables and cook for 1 minute until fragrant.
Pour in diced tomatoes with the juice and stir. Add chickpeas, apricots, and broth, stirring well to scrape up any browned bits from the bottom of the pot.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 20 minutes to let the flavours blend and the apricots plump up.
While tagine simmers, toast almonds in a small frying pan on medium low until heated through and starting to brown. Remove from heat and transfer to a small bowl to cool.
To make the couscous, add the 1 cup (250 mL) water or broth to a small pot and bring to a boil over medium high heat. Remove from heat, stir in dry couscous, cover and let stand undisturbed for 5 minutes. Then uncover and fluff gently with a fork.
Remove the tagine lid, stir in the lemon juice, and taste for seasoning, adding a touch more salt and or pepper if needed.
Divide couscous between 4 bowls, ladle the hot tagine over top and garnish with cilantro or parsley and sliced almonds,
Notes
Two 19 oz (540 mL) cans of chickpeas, drained and rinsed, yields 4 cups (1 L) cooked chickpeas.
You can stir in the toasted almonds to the coucous before serving or save them to use as a garnish along with the parsley/cilantro!
2mediumcarrots, peeled and thinly sliced into ¼-inch (0.5 cm) round “coins”.
2clovesgarlic, minced OR 1 tsp (5 mL) garlic powder
1Tbsp15 mL grated fresh ginger OR 1 tsp (5 mL) ground ginger
1tsp(5 mL) ground cumin
1tsp(5 mL) ground coriander
1tsp(5 mL) ground cinnamon
1/2tsp(2 mL) paprika
1/2tsp(2 mL) salt, optional
1/4tsp(1 mL) ground turmeric
1/4tsp(1 mL) black pepper
1can(14 oz/398 mL) diced tomatoes with the juice
8-10dried apricots, chopped
2cans(19 oz/540 mL each) chickpeas, drained & rinsed (see notes)
1 1/2cups(375 mL) vegetable broth
1Tbsp(15 mL) lemon juice
For Serving
1/4cup(60 mL) sliced almonds, toasted (see notes)
1cup(250 mL) water or vegetable broth
1cup(250 mL) dry quick-cooking couscous
1/4cup(60 mL) fresh cilantro or parsley, chopped
1
Heat the oil in a Dutch oven or large, heavy-bottomed pot over medium heat.
2
Add onion and carrots, cooking for 2 to 3 minutes until the onions soften and turn translucent. Stir often.
3
Add garlic, ginger, cumin, coriander, cinnamon, paprika, turmeric, salt (if using), and black pepper, stirring after adding each spice. Stir to coat the vegetables and cook for 1 minute until fragrant.
4
Pour in diced tomatoes with the juice and stir. Add chickpeas, apricots, and broth, stirring well to scrape up any browned bits from the bottom of the pot.
5
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 20 minutes to let the flavours blend and the apricots plump up.
6
While tagine simmers, toast almonds in a small frying pan on medium low until heated through and starting to brown. Remove from heat and transfer to a small bowl to cool.
7
To make the couscous, add the 1 cup (250 mL) water or broth to a small pot and bring to a boil over medium high heat. Remove from heat, stir in dry couscous, cover and let stand undisturbed for 5 minutes. Then uncover and fluff gently with a fork.
8
Remove the tagine lid, stir in the lemon juice, and taste for seasoning, adding a touch more salt and or pepper if needed.
9
Divide couscous between 4 bowls, ladle the hot tagine over top and garnish with cilantro or parsley and sliced almonds,
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