Moroccan Chickpea and Vegetable Tagine with Apricots
Aug 21
5 min read
No comments
Enjoy a vibrant Moroccan chickpea and vegetable tagine with apricots—a hearty, vegan one-pot stew featuring chickpeas, vegetables, dried apricots, and warm spices. Bursting with color and flavor, this dish offers a delightful balance of sweet and savory, served over couscous or rice. Perfect as a comforting meal for any occasion, it's rich in fiber, vitamins, and delicious North African-inspired taste.
This Moroccan Chickpea and Vegetable Tagine with Apricots is a fragrant, hearty, and colorful vegan stew, inspired by the traditional flavors of North Africa. Cooked slowly in a single pot, this dish features a vibrant medley of vegetables like carrots, sweet potatoes, bell peppers, and zucchini, simmered together with protein-rich chickpeas, sweet dried apricots, and aromatic spices such as cumin, coriander, cinnamon, and ginger. The result is a deeply flavorful and subtly sweet meal with a hint of warmth and spice from the seasoning blend. This tagine is both comforting and nutritious, packed with fiber, vitamins, and plant-based protein. Served over fluffy couscous or steamed rice, and garnished with fresh cilantro and toasted almonds, it makes for a stunning and satisfying main course, perfect for sharing at dinner parties or enjoying as a wholesome family meal. The complexity of flavors and the balance between savory and sweet make this tagine a standout dish in vegetarian and vegan cuisine.
Ingredients
- Olive oil — 2 tablespoons
- Yellow onion, diced — 1 large
- Garlic cloves, minced — 3
- Carrots, sliced — 2
- Sweet potato, peeled and cubed — 1 medium
- Red bell pepper, chopped — 1
- Zucchini, chopped — 1
- Cooked chickpeas (canned or boiled) — 2 cups
- Dried apricots, chopped — 1/2 cup
- Tomato paste — 2 tablespoons
- Vegetable broth — 2 cups
- Ground cumin — 1 teaspoon
- Ground coriander — 1 teaspoon
- Ground cinnamon — 1/2 teaspoon
- Ground ginger — 1/2 teaspoon
- Salt — to taste
- Black pepper — to taste
- Fresh cilantro, chopped (for garnish) — 2 tablespoons
- Toasted almonds, sliced (for garnish) — 2 tablespoons
- Couscous or rice (for serving) — as needed
Directions
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes.
2. Add the minced garlic and stir for 1 minute, until fragrant.
3. Stir in the carrots, sweet potato, bell pepper, and zucchini. Cook for 5-7 minutes, stirring occasionally until the vegetables begin to soften.
4. Mix in the chickpeas, chopped dried apricots, and tomato paste. Sprinkle with cumin, coriander, cinnamon, ginger, salt, and pepper. Stir well to coat the vegetables and chickpeas with spices.
5. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the vegetables are tender and the flavors have melded together.
6. Taste and adjust seasonings if needed.
7. Serve the tagine hot over a bed of couscous or rice, and garnish with fresh chopped cilantro and toasted sliced almonds for added flavor and crunch. Enjoy!