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Moroccan
Moroccan Chickpea Tagine
50 min total15 prep35 cook4 servings390 cal
VeganVegetarianContains tree nut
A fragrant Moroccan stew of chickpeas, carrots, and dried apricots simmered in warm cinnamon, ginger, and cumin spiced tomato broth, served over fluffy couscous with toasted almonds. A cozy, plant-based dinner.
Ingredients
pantry
- 2 canschickpeas
- 1 candiced tomatoes
- 0.5 cupdried apricots
- 0.5 tspground cinnamon
- 1 tspground cumin
- 0.5 tspground ginger
- 1 tsppaprika
- 1.5 cupvegetable broth
- 1.5 cupcouscous
- 0.33 cupsliced almonds
- 2 tbspolive oil
produce
- 1onion
- 2carrot
- 3 clovesgarlic
- 0.25 cupfresh cilantro
Steps
- Dice the onion and carrot, and mince the garlic.
- Heat the olive oil in a large pot or tagine over medium heat and sauté the onion 4–5 minutes until softened.
- Add the garlic, cinnamon, cumin, ginger, and paprika, and cook 1 minute until fragrant.
- Stir in the carrot, diced tomatoes, dried apricots, and vegetable broth.
- Drain and rinse the chickpeas, then add them to the pot.
- Bring to a simmer, cover, and cook 25 minutes until the carrots are tender and the sauce has thickened.
- Meanwhile, toast the sliced almonds in a dry skillet over medium heat for 2–3 minutes until golden.
- Bring a separate pot of water or broth to a boil, stir in the couscous, cover, and remove from heat; let stand 5 minutes.
- Fluff the couscous with a fork and season with a pinch of salt.
- Spoon the tagine over the couscous and garnish with toasted almonds and cilantro.
Tips
- Toast the dry spices briefly in the oil before adding liquid to deepen their flavor.
- Simmer the tagine uncovered for the last few minutes if the sauce needs to thicken further.
- Dried apricots add natural sweetness that balances the warm spices — do not skip them.
- Fluff the couscous with a fork rather than stirring to keep it light and separate.
