Description
A comforting Moroccan Chickpea Tagine full of warm spices, tender vegetables, and sweet dried apricots. Perfect for cozy weeknight dinners or make-ahead meals.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 1 zucchini, chopped
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained
- 2 cups vegetable broth
- 1/2 cup dried apricots, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro, for garnish
Instructions
- Place a large pot or tagine over medium heat and warm the olive oil.
- Add diced onion and sauté until translucent. Stir in garlic, cumin, turmeric, cinnamon, and ginger. Cook for 1 minute.
- Add sliced carrots and chopped zucchini. Stir to coat with spices and cook for 5 minutes.
- Pour in diced tomatoes, chickpeas, and vegetable broth. Stir to combine and bring to a simmer.
- Cover and simmer for 25 minutes, stirring occasionally. Add dried apricots halfway through.
- Season with salt and pepper, then remove from heat when vegetables are tender and sauce is slightly thickened.
- Garnish with fresh cilantro and serve with couscous, rice, or flatbread.
Notes
- Let it sit for 10 minutes before serving for deeper flavor.
- Adjust spice levels with cayenne or chili flakes if desired.
- This tagine tastes even better the next day.
- Perfect for freezing and meal prep.