📝 About This Recipe
This vibrant vegetarian tagine reimagines the traditional North African stew by swapping couscous for pearled barley, which offers a delightful, chewy texture and a nutty depth. The sweetness of plump dried apricots balances the earthy warmth of Moroccan spices, creating a complex flavor profile that is both comforting and exotic. Slow-simmered with chickpeas and aromatic root vegetables, this dish is a nutritional powerhouse that brings a touch of Marrakesh to your dinner table.
🥗 Ingredients
The Aromatics
- 3 tablespoons Extra virgin olive oil
- 1 large Red onion (finely diced)
- 3 pieces Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
Spices and Seasoning
- 1.5 tablespoons Ras el Hanout (a North African spice blend)
- 1/2 teaspoon Ground turmeric
- 1 piece Cinnamon stick
- 1 teaspoon Sea salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
Main Components
- 1 cup Pearled barley (rinsed thoroughly)
- 3/4 cup Dried apricots (halved)
- 1.5 cups Chickpeas (cooked or 1 can, drained and rinsed)
- 2 medium Carrots (peeled and cut into 1/2-inch rounds)
- 4 cups Vegetable broth (low sodium)
- 1 cup Canned diced tomatoes (with juices)
- 1 tablespoon Honey (or maple syrup for vegan)
For Garnish
- 1/4 cup Fresh cilantro (roughly chopped)
- 1/4 cup Toasted sliced almonds (for crunch)
- 1 piece Lemon (cut into wedges)
👨🍳 Instructions
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1
Heat the olive oil in a large heavy-bottomed pot or a traditional clay tagine over medium heat.
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2
Add the diced red onion and sauté for 5-7 minutes until softened and beginning to turn translucent.
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3
Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant but not browned.
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4
Add the Ras el Hanout, turmeric, and the cinnamon stick. Stir constantly for 30-60 seconds to toast the spices and release their essential oils.
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5
Add the rinsed pearled barley to the pot. Stir well to coat every grain in the spiced oil; this 'toasting' step adds a deeper nutty flavor.
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6
Pour in the vegetable broth, diced tomatoes, and honey. Stir to combine, ensuring no barley is stuck to the bottom.
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7
Add the carrots, halved dried apricots, and chickpeas. Season with salt and black pepper.
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8
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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9
Simmer for 35-40 minutes. The barley should be tender with a slight 'al dente' bite, and most of the liquid should be absorbed into a thick, glossy sauce.
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10
Check the pot at the 30-minute mark; if it looks too dry, add an extra 1/4 cup of broth or water.
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11
Once the barley is cooked, remove the cinnamon stick and discard it.
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12
Taste and adjust seasoning with more salt or a squeeze of lemon juice if needed to brighten the flavors.
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13
Remove from heat and let the dish sit, covered, for 5 minutes to allow the flavors to meld perfectly.
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14
Garnish generously with fresh cilantro and toasted almonds just before serving.
💡 Chef's Tips
Rinse the barley under cold water until the water runs clear to remove excess starch and prevent the tagine from becoming gummy. If you cannot find Ras el Hanout, make a quick substitute using cumin, coriander, ginger, cinnamon, and a pinch of cloves. For a deeper flavor, use 'Turkish' dried apricots which are sun-dried and slightly more tart than the bright orange sulfur-treated varieties. Don't skip the toasted almonds; the textural contrast between the soft barley and the crunchy nuts is essential to the experience. This dish tastes even better the next day as the barley continues to absorb the aromatic spices.
🍽️ Serving Suggestions
Serve with a side of cooling Greek yogurt or a vegan tahini dressing to balance the spice. Pair with warm, crusty pita bread or traditional Moroccan Khobz to scoop up the sauce. A crisp cucumber and tomato salad with mint makes a refreshing contrast to the warm stew. Enjoy with a glass of hot Moroccan mint tea for an authentic culinary experience. Add a dollop of harissa paste on the side for those who prefer an extra spicy kick.