Moroccan cuisine is known for its ability to balance bold spices with subtle sweetness — a beautiful blend that awakens every sense. Among its most comforting dishes, the Moroccan Chickpea Tagine with Apricot & Almonds stands out for its richness, color, and texture. Traditionally slow-cooked in a clay pot called a tagine, this dish captures the essence of Moroccan cooking — layered flavors built through time, patience, and care.
While the word tagine refers to both the dish and the pot it’s cooked in, don’t worry if you don’t own one. A Dutch oven or deep pan works just as beautifully. The magic lies in the combination of spices like cumin, cinnamon, and paprika, balanced by the natural sweetness of apricots and the nutty crunch of almonds. Together, they create a plant-based meal that feels both exotic and deeply comforting.
Whether you’re looking to try something new for a weeknight dinner or want to impress guests with a globally inspired meal, this Moroccan Chickpea Tagine delivers flavor, nutrition, and warmth in every bite.
Why You’ll Love This Recipe
- 100% Plant-Based: Naturally vegan and packed with plant protein from chickpeas.
- Warm and Aromatic: Layers of spice, sweetness, and earthiness in one pot.
- Simple Yet Elegant: Perfect for both casual dinners and festive gatherings.
- Nutritious & Filling: Full of fiber, vitamins, and heart-healthy ingredients.
- Freezer-Friendly: Keeps beautifully, making it great for meal prep.
What Is a Moroccan Tagine?
A tagine is a slow-cooked North African stew that typically combines meat or legumes with vegetables, dried fruits, and a blend of aromatic spices. The unique conical lid of the tagine pot helps trap steam, creating a moist and flavorful environment that allows the ingredients to gently simmer and infuse together.
In this version, chickpeas take center stage as the hearty base, absorbing the flavors of the broth and spices. Dried apricots lend a subtle sweetness that perfectly complements the savory spices, while almonds add a lovely crunch. The result is a dish that’s vibrant, aromatic, and full of depth — a true reflection of Moroccan culinary tradition.
Ingredients You’ll Need
For the Tagine Base
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ¼ tsp ground ginger
- ¼ tsp chili flakes (optional, for heat)
For the Stew
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 medium carrot, sliced
- 1 red bell pepper, diced
- 1 zucchini, chopped
- ½ cup dried apricots, halved
- 400g canned diced tomatoes
- 2 cups vegetable broth
- Salt and black pepper, to taste
For Garnish
- ¼ cup toasted almonds, roughly chopped
- 2 tbsp fresh cilantro or parsley, chopped
- Lemon wedges (optional, for serving)
Step-by-Step Instructions
Step 1: Prepare the Aromatic Base
Heat olive oil in a tagine or large heavy-bottomed pot over medium heat. Add chopped onion and cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
Add the minced garlic and continue cooking for another minute until fragrant. Now sprinkle in the ground spices — cumin, coriander, cinnamon, turmeric, smoked paprika, ginger, and chili flakes (if using). Stir them through the onion mixture for 30 seconds to bloom their flavors and release their aroma.
Tip: Blooming spices in oil enhances their natural oils and intensifies their flavor.
Step 2: Add the Vegetables
Add carrots, bell pepper, and zucchini to the pot. Stir well to coat the vegetables with the spice mixture. Cook for about 5–7 minutes until they begin to soften slightly but still hold their shape.
Step 3: Add Chickpeas, Apricots & Tomatoes
Next, add the chickpeas and dried apricots, followed by the canned tomatoes. Stir everything to combine. Pour in the vegetable broth, then season with salt and black pepper to taste.
Bring the mixture to a gentle simmer.
Step 4: Simmer Slowly
Reduce the heat to low, cover the pot (or tagine), and let it simmer gently for 30–35 minutes. Stir occasionally to make sure nothing sticks to the bottom.
As it cooks, the flavors will meld together — the apricots will soften and release sweetness into the sauce, while the chickpeas will soak up the aromatic spices.
Step 5: Check Consistency
After 30 minutes, remove the lid and check the texture. The sauce should have thickened slightly and the vegetables should be tender. If the tagine looks too dry, add a splash of water or broth.
Taste and adjust seasoning if needed — a little extra salt, pepper, or even a squeeze of lemon juice can balance the flavors beautifully.
Step 6: Garnish & Serve
Before serving, top your tagine with toasted almonds and a generous sprinkle of fresh cilantro or parsley. Serve it hot with fluffy couscous, steamed rice, or warm flatbread to soak up the rich sauce.
Serving Suggestions
This Moroccan Chickpea Tagine with Apricot & Almonds pairs beautifully with:
- Couscous or Quinoa: For a traditional Moroccan pairing.
- Rice: Basmati or jasmine rice complements the spices perfectly.
- Flatbread: Moroccan khobz or even pita works well to scoop up the stew.
- Salad: A side of cucumber yogurt salad or simple green salad balances the spices.
For a finishing touch, drizzle with a little extra olive oil or a squeeze of lemon juice before serving.
Storage & Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Cool completely and freeze in portions for up to 3 months.
- Reheating: Warm gently on the stovetop over medium heat or microwave until hot. Add a splash of water or broth if the sauce thickens too much after storage.
This dish often tastes even better the next day, as the flavors continue to deepen overnight.
Tips for Success
- Use quality spices: Freshly ground spices make a big difference in aroma and flavor.
- Adjust sweetness: Depending on your preference, you can increase or reduce the number of apricots.
- Balance flavors: A squeeze of lemon juice or a touch of honey (if desired) helps balance the savory and sweet notes.
- Texture contrast: Toasted almonds add essential crunch — don’t skip this garnish!
- Make it heartier: Add diced sweet potatoes, cauliflower, or even lentils for extra substance.
Variations
- Spicy Tagine: Add extra chili flakes or a dash of harissa for heat.
- Nut-Free Version: Skip the almonds or replace them with pumpkin seeds or sunflower seeds.
- Gluten-Free: Serve with rice or gluten-free quinoa instead of couscous.
- With Protein: For a non-vegan version, some people add chicken or lamb, but this vegan recipe stands beautifully on its own.
Nutritional Highlights (per serving, approx.)
- Calories: ~320
- Protein: 10g
- Fiber: 8g
- Healthy fats: from olive oil and almonds
- Rich in vitamins A, C, and potassium
This makes it a wholesome and satisfying meal that supports balanced nutrition.
Final Thoughts
The Moroccan Chickpea Tagine with Apricot & Almonds is a dish that captures everything beautiful about Moroccan cooking — vibrant spices, slow-cooked depth, and a balance between savory and sweet. It’s comforting, nourishing, and deeply flavorful, making it a perfect recipe for both everyday meals and special occasions.
Every spoonful tells a story of culture and warmth — the earthy cumin, the fragrant cinnamon, the sweet apricots, and the satisfying texture of chickpeas all come together harmoniously. Serve it once, and it might just become a staple in your kitchen.
Moroccan Chickpea Tagine with Apricot & Almonds Recipe
Description
This Moroccan Chickpea Tagine with Apricot & Almonds is a warm, aromatic, and wholesome plant-based dish inspired by traditional Moroccan flavors. It combines tender chickpeas, sweet dried apricots, and toasted almonds simmered in a fragrant tomato-based sauce with spices like cumin, cinnamon, and ginger. This halal, vegan-friendly tagine captures the essence of Moroccan cuisine—sweet, savory, and spiced just right. Perfect for cozy dinners or meal prep, this dish delivers comfort, depth, and a touch of exotic flair in every bite.
Ingredients
For the Tagine Base
For Finishing
For Serving (optional)
Instructions
Prepare the Aromatic Base
- Heat olive oil in a large heavy-bottomed pot or tagine over medium heat. Add the chopped onion and sauté for 5–6 minutes until soft and translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Toast the Spices
- Add cumin, coriander, cinnamon, turmeric, paprika, and cayenne to the pan. Stir for about 30 seconds to gently toast the spices and release their aroma. This step enhances the depth and complexity of flavor.
Build the Sauce
- Pour in the chopped tomatoes and vegetable broth, stirring to combine. Bring to a gentle simmer. Let it cook uncovered for 5 minutes to thicken slightly.
Add Chickpeas and Vegetables
- Add chickpeas, chopped apricots, sliced carrots, and zucchini to the sauce. Season with salt and pepper. Stir well, ensuring everything is coated in the spiced tomato mixture.
Simmer Until Tender
- Reduce the heat to low, cover the pot or tagine with its lid, and simmer gently for 25–30 minutes. Stir occasionally to prevent sticking. The chickpeas should absorb the flavors, and the apricots should become soft and slightly sweet.
Adjust the Flavor Balance
- Once the tagine is thick and aromatic, stir in the lemon juice and zest. Taste and adjust the seasoning—add more salt for balance or a pinch of cinnamon for extra warmth.
Garnish and Serve
- Top the tagine with toasted almonds and fresh cilantro or parsley. Serve warm with couscous, basmati rice, or flatbread. Garnish with lemon wedges for a bright finish.
Note
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat.
- Freezing: Freeze in individual portions for up to 2 months. Defrost in the fridge overnight before reheating.
- Tip: For a deeper, caramelized flavor, sauté a few diced dried apricots with the onions during Step 1.
- Make it heartier: Add roasted sweet potatoes or butternut squash for added texture and flavor.
- Spice variation: Moroccan spice blends like ras el hanout can be used instead of individual spices for a more authentic aroma.
