📝 About This Recipe
Transport your senses to the bustling souks of Marrakesh with this vibrant, aromatic Chickpea Tagine. This slow-simmered plant-based masterpiece balances the earthy protein of garbanzo beans with the honeyed sweetness of dried apricots and the complex warmth of Ras el Hanout spices. It is a celebratory dish that proves Moroccan cuisine's ability to turn humble legumes into a rich, fragrant, and deeply satisfying feast.
🥗 Ingredients
The Aromatics
- 3 tablespoons Extra virgin olive oil (high quality)
- 1 large Red onion (finely diced)
- 4 cloves Fresh garlic (minced)
- 1 tablespoon Fresh ginger (grated)
The Spice Blend
- 1.5 tablespoons Ras el Hanout (Moroccan spice blend)
- 1 teaspoon Ground cinnamon
- 1 teaspoon Smoked paprika (pimentón)
- 1/2 teaspoon Turmeric
The Body
- 3 cups Cooked chickpeas (or two 15oz cans, drained and rinsed)
- 1 can (14.5oz) Fire-roasted crushed tomatoes (with juices)
- 2 cups Vegetable broth (low sodium)
- 1/2 cup Dried Turkish apricots (halved)
- 2 medium Carrots (peeled and sliced into 1/2 inch rounds)
- 1 tablespoon Honey (or maple syrup for vegan)
Finishing Touches
- 1/4 cup Fresh cilantro (roughly chopped)
- 1/4 cup Slivered almonds (toasted until golden)
- 1 whole Lemon (juiced)
- Sea salt and black pepper (to taste)
👨🍳 Instructions
-
1
Place a large, heavy-bottomed pot or a traditional clay tagine over medium heat and add the olive oil.
-
2
Add the diced red onion and sliced carrots. Sauté for 6-8 minutes until the onions are translucent and the carrots begin to soften slightly.
-
3
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until highly fragrant, being careful not to burn the garlic.
-
4
Add the Ras el Hanout, cinnamon, smoked paprika, and turmeric. Stir constantly for 60 seconds to 'bloom' the spices in the oil, which unlocks their full aromatic potential.
-
5
Pour in the crushed tomatoes and vegetable broth. Use a wooden spoon to scrape any browned bits (fond) off the bottom of the pot.
-
6
Add the chickpeas and halved dried apricots. Stir in the honey, which will help balance the acidity of the tomatoes and the heat of the spices.
-
7
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
-
8
Simmer for 30-35 minutes. At the halfway mark, check the liquid level; if it looks too dry, add a splash more broth or water.
-
9
Remove the lid. The sauce should be thickened and the carrots should be tender. Taste the sauce and season generously with sea salt and cracked black pepper.
-
10
Squeeze the fresh lemon juice over the tagine. This 'acid hit' is crucial for brightening the deep, earthy flavors.
-
11
In a small dry skillet over medium-low heat, toast the slivered almonds for 3-4 minutes until they are fragrant and golden brown.
-
12
Garnish the tagine with the toasted almonds and a shower of fresh cilantro just before serving to maintain the crunch and color.
💡 Chef's Tips
For the most authentic flavor, use a high-quality Ras el Hanout blend that includes rose petals and lavender. If you have time, use dried chickpeas soaked overnight and simmered until tender; the texture is far superior to canned. Don't skip the dried fruit—if you don't like apricots, try raisins or chopped dates to provide that essential Moroccan sweet-savory balance. If the tagine feels too thin, mash a few of the chickpeas against the side of the pot with your spoon to naturally thicken the sauce. This dish actually tastes better the next day as the spices continue to meld, making it an ideal meal-prep recipe.
🍽️ Serving Suggestions
Serve over a bed of fluffy couscous pearls steamed with a pinch of saffron. Accompany with warm, crusty flatbread or pita to scoop up the rich tomato sauce. Pair with a side of cooling cucumber and mint yogurt (Raita style) to balance the spices. A crisp Moroccan mint tea, served hot and sweetened, is the traditional beverage of choice. For added texture, serve with a side of Harissa paste for those who prefer an extra spicy kick.