Moroccan Chickpea & Apricot Tagine

A fragrant, slow-simmered vegetarian stew packed with protein-rich chickpeas, tender carrots, and sweet dried apricots balanced by warm North African spices.

Course Cook with Meg recipes, Dinner & Main Course

Key Ingredient Chickpeas

Dietary Need Vegetarian

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 677

Ingredients

Tagine

2 Tbsp (30 mL) oil
1 medium onion, diced
2 medium carrots, peeled and thinly sliced into ¼-inch (0.5 cm) round “coins”.
2 cloves garlic, minced OR 1 tsp (5 mL) garlic powder
1 Tbsp 15 mL grated fresh ginger OR 1 tsp (5 mL) ground ginger
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground coriander
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) paprika
1/2 tsp (2 mL) salt, optional
1/4 tsp (1 mL) ground turmeric
1/4 tsp (1 mL) black pepper
1 can (14 oz/398 mL) diced tomatoes with the juice
8-10 dried apricots, chopped
2 cans (19 oz/540 mL each) chickpeas, drained & rinsed (see notes)
1 1/2 cups (375 mL) vegetable broth
1 Tbsp (15 mL) lemon juice

For Serving

1/4 cup (60 mL) sliced almonds, toasted (see notes)
1 cup (250 mL) water or vegetable broth
1 cup (250 mL) dry quick-cooking couscous
1/4 cup (60 mL) fresh cilantro or parsley, chopped

Instructions

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!

Nutrition