📝 About This Recipe
This exquisite vegetarian tagine celebrates the stone fruit season by transforming succulent apricots into a savory-sweet masterpiece. Inspired by the traditional flavors of the Maghreb, the dish balances the tartness of fresh drupes with the warmth of ginger, cinnamon, and saffron. It is a vibrant, aromatic experience that showcases how fruit can take center stage in a sophisticated, soul-warming main course.
🥗 Ingredients
The Fruit & Base
- 12-15 pieces Fresh Apricots (halved and pitted; firm but ripe)
- 2 medium Red Onion (thinly sliced into half-moons)
- 1 can (15 oz) Chickpeas (drained and rinsed)
- 3 tablespoons Extra Virgin Olive Oil
Aromatic Spice Blend
- 1 tablespoon Fresh Ginger (finely grated)
- 3 pieces Garlic Cloves (minced)
- 1 piece Cinnamon Stick (approximately 3 inches long)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Turmeric
- 1 pinch Saffron Threads (crushed and soaked in 2 tbsp warm water)
- 1.5 cups Vegetable Broth (low sodium)
- 2 tablespoons Honey (orange blossom honey is preferred)
Garnish & Texture
- 1/2 cup Blanched Almonds (toasted until golden)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Fresh Mint (torn)
- 1 teaspoon Sea Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by prepping your apricots. Slice them along the seam, remove the pit, and set aside. If they are very large, you may quarter them.
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2
In a heavy-bottomed tagine or a deep Dutch oven, heat the olive oil over medium heat until shimmering.
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3
Add the sliced red onions and a pinch of salt. Sauté for 8-10 minutes until they become soft, translucent, and just begin to caramelize at the edges.
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4
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until the fragrance fills your kitchen, being careful not to burn the garlic.
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5
Add the ground cumin, turmeric, and the cinnamon stick. Toast the spices with the onion mixture for 60 seconds to release their essential oils.
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6
Pour in the vegetable broth, the honey, and the saffron water (including the threads). Stir well to combine all the flavors.
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7
Add the rinsed chickpeas to the pot. Bring the liquid to a gentle simmer.
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8
Carefully nestle the apricot halves into the liquid, skin-side down. You want them partially submerged so they poach in the spiced broth.
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9
Reduce the heat to low, cover the tagine with its conical lid (or a tight-fitting lid for a Dutch oven), and simmer for 25-30 minutes.
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10
Check the apricots after 25 minutes; they should be tender and the sauce should have thickened into a light syrup. If the sauce is too thin, simmer uncovered for 5 more minutes.
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11
While the tagine finishes, toast the blanched almonds in a small dry skillet over medium heat until they are fragrant and golden brown.
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12
Taste the sauce and adjust the seasoning with more salt, pepper, or a tiny squeeze of lemon juice if you prefer more acidity.
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13
Remove the cinnamon stick before serving. Garnish generously with the toasted almonds, fresh cilantro, and mint.
💡 Chef's Tips
Use apricots that are slightly firm; overripe fruit will disintegrate into a jam-like consistency rather than holding its shape. If you cannot find fresh apricots, use high-quality dried Turkish apricots, but soak them in warm water for 20 minutes before adding to the pot. For a deeper flavor, bloom your saffron threads in warm broth or water for at least 15 minutes before using. Avoid stirring the tagine too vigorously once the apricots are added to prevent bruising the delicate fruit. If you want a bit of heat, add a teaspoon of Harissa paste along with the other spices.
🍽️ Serving Suggestions
Serve over a bed of fluffy, buttery couscous to soak up the aromatic golden sauce. A side of cooling Greek yogurt or Labneh swirled with a little honey balances the spices beautifully. Pair with warm, crusty Moroccan Khobz or pita bread for dipping. A crisp, chilled glass of Rosé or a hot Moroccan Mint Tea complements the stone fruit flavors perfectly. Serve alongside a simple cucumber and tomato salad dressed with lemon and parsley for a refreshing contrast.