📝 About This Recipe
Transport your senses to the bustling medinas of Marrakesh with this deeply aromatic, slow-cooked chickpea tagine. This dish marries the earthy protein of buttery chickpeas with the regal fragrance of saffron and the honeyed sweetness of dried apricots, all simmered in a complex 'Ras el Hanout' spice blend. It is a masterclass in the Maghrebi tradition of balancing sweet and savory notes, resulting in a luscious, thick sauce that warms the soul.
🥗 Ingredients
The Aromatics & Spices
- 3 tablespoons Extra virgin olive oil (high quality)
- 1 large Red onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 2 teaspoons Ras el Hanout (North African spice blend)
- 1/2 teaspoon Ground cinnamon
- 1 teaspoon Smoked paprika (pimentón)
- 1 pinch Saffron threads (bloomed in 2 tbsp warm water)
The Braise
- 3 cups Chickpeas (cooked, or 2 cans (15oz) drained and rinsed)
- 2 medium Carrots (peeled and sliced into 1/2-inch rounds)
- 1 can Fire-roasted tomatoes (14.5 oz, diced)
- 2 cups Vegetable broth (low sodium)
- 1/2 cup Dried Turkish apricots (halved)
- 1 tablespoon Honey (or agave nectar)
- 1/2 piece Preserved lemon (pulp removed, rind finely chopped)
Finishing & Garnish
- 1/4 cup Fresh cilantro (roughly chopped)
- 2 tablespoons Fresh mint (torn)
- 1/4 cup Toasted almond slivers (for crunch)
- 1/2 cup Greek yogurt (optional, for serving)
👨🍳 Instructions
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1
Place your saffron threads in a small bowl with 2 tablespoons of warm water and set aside to bloom; this extracts the maximum color and aroma.
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2
Heat the olive oil in a heavy-bottomed tagine or a large Dutch oven over medium heat. Add the diced red onion and a pinch of salt.
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3
Sauté the onion for 8-10 minutes until it becomes soft, translucent, and just begins to turn golden at the edges.
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4
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, being careful not to let the garlic brown.
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5
Add the Ras el Hanout, cinnamon, and smoked paprika. Toast the spices in the oil for 30-60 seconds to release their essential oils, stirring constantly.
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6
Add the sliced carrots and toss well to coat them in the spice-infused oil.
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7
Pour in the diced tomatoes (with their juices), the chickpeas, the bloomed saffron water, and the vegetable broth.
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8
Stir in the halved apricots, honey, and the chopped preserved lemon rind. The preserved lemon adds a unique salty-tart depth.
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9
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover with a tight-fitting lid.
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10
Simmer gently for 35-45 minutes. You'll know it's ready when the carrots are tender and the sauce has thickened into a rich, syrupy consistency.
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11
Taste the tagine. Adjust seasoning with salt and black pepper as needed (the preserved lemon is salty, so taste first!).
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12
Remove from heat and let the dish rest for 5 minutes to allow the flavors to harmonize before serving.
💡 Chef's Tips
If you don't have a traditional clay tagine, a heavy cast-iron Dutch oven is the best substitute for even heat distribution. Don't skip the preserved lemon; it provides a 'funk' and acidity that regular lemon juice cannot replicate. For the best texture, use dried chickpeas soaked overnight and simmered until tender before adding to the tagine. If the sauce is too thin at the end, mash a handful of chickpeas against the side of the pot to naturally thicken the braise. Adjust the sweetness by adding more or fewer apricots depending on your preference for the sweet-savory balance.
🍽️ Serving Suggestions
Serve over a bed of fluffy couscous steamed with a knob of butter and a pinch of salt. Pair with warm, toasted pita or khobz bread to scoop up the delicious sauce. Offer a side of cooling cucumber and mint raita or a dollop of thick Greek yogurt to balance the spices. A crisp Moroccan orange and radish salad provides a refreshing, bright contrast to the warm stew. Enjoy with a glass of hot Moroccan mint tea poured from a height to create a frothy top.