Moroccan Chickpea Tagine with Apricot & Almonds Recipe

Prep Time 20 mins
Cook Time 40 mins
Rest Time 5 mins
Total Time 1 hr 5 mins
Cooking Method: ,
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 4
Best Season: Fall, Winter
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
  • 2 tbsp olive oil
  • 1 large onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1 piece -inch fresh ginger (grated)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp cinnamon
  • ½ tsp ground turmeric
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper (optional, for mild heat)
  • 1 can (400 g)
  • 1 ½ cups vegetable broth
  • 2 cans (800 g)
  • ½ cup dried apricots (halved or roughly chopped)
  • 1 medium carrot (peeled and sliced into thin rounds)
  • 1 small zucchini (cut into half-moons)
  • Salt and pepper to taste
    • For Finishing
  • ¼ cup slivered almonds (lightly toasted)
  • ¼ cup fresh cilantro or parsley (chopped)
  • 1 tbsp lemon juice
  • Zest of ½ lemon
    • For Serving (optional)
  • Steamed couscous, basmati rice, or flatbread
  • Lemon wedges for garnish
Instructions
    Prepare the Aromatic Base
  1. 1
    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.
    2. Toast the Spices
  2. 2
    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.
    3. Build the Sauce
  3. 3
    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.
    4. Add Chickpeas and Vegetables
  4. 4
    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.
    5. Simmer Until Tender
  5. 5
    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.
    6. Adjust the Flavor Balance
  6. 6
    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.
    7. Garnish and Serve
  7. 7
    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.
Keywords: Moroccan chickpea tagine, vegan dinner, healthy one-pot meal, plant-based comfort food, Mediterranean recipe
Read it online: https://petitepanini.com/recipe/moroccan-chickpea-tagine-with-apricot-almonds-recipe/