📝 About This Recipe
Transport your senses to the bustling souks of Marrakech with this vibrant, aromatic chickpea tagine. This plant-based masterpiece balances the earthy heartiness of protein-rich chickpeas with the jewel-like sweetness of dried apricots and a sophisticated blend of North African spices. Slow-simmered to perfection, it offers a complex depth of flavor that is both comforting and exotic, making it a show-stopping centerpiece for any table.
🥗 Ingredients
The Aromatics
- 3 tablespoons Olive Oil (extra virgin)
- 1 large Red Onion (finely diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
The Spice Blend
- 1 1/2 teaspoons Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Turmeric
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
The Body
- 2 cans (15 oz) Chickpeas (drained and rinsed)
- 1 can (14.5 oz) Fire-Roasted Diced Tomatoes (with juices)
- 3/4 cup Dried Apricots (halved)
- 1 1/2 cups Vegetable Broth (low sodium)
- 1 tablespoon Honey or Agave
- 2 medium Carrots (peeled and sliced into rounds)
Finishing Touches
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Toasted Sliced Almonds (for crunch)
- 1 whole Lemon (cut into wedges)
- to taste Sea Salt and Black Pepper
👨🍳 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 sliced carrots. Sauté for 6-8 minutes until the onions are translucent and the carrots begin to soften.
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3
Stir in the minced garlic and grated ginger, cooking for just 1 minute until fragrant, being careful not to burn the garlic.
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4
Add the cumin, coriander, smoked paprika, cinnamon, turmeric, and cayenne. Toast the spices for 30-60 seconds, stirring constantly, to release their essential oils.
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5
Pour in the fire-roasted tomatoes and their juices, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot.
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6
Add the drained chickpeas, halved dried apricots, and vegetable broth. Stir well to combine.
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7
Drizzle in the honey or agave and season with a generous pinch of sea salt and freshly ground black pepper.
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8
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover with a tight-fitting lid.
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9
Simmer for 30-35 minutes. The sauce should thicken beautifully, and the apricots will become plump and tender.
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10
Remove the lid and check the consistency. If you prefer a thicker sauce, simmer uncovered for an additional 5 minutes.
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11
Taste and adjust seasoning, adding more salt or a squeeze of lemon juice if needed to brighten the flavors.
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12
Garnish generously with chopped cilantro and toasted almonds just before serving to maintain the contrast of textures.
💡 Chef's Tips
For the best flavor, use high-quality dried apricots that are still slightly soft; if they are very hard, soak them in warm water for 10 minutes before adding. If you don't have a tagine, a Dutch oven is the perfect substitute as it retains heat evenly and locks in moisture. Don't skip toasting the spices! This brief step transforms raw spice flavors into a rich, integrated profile. If the dish feels too sweet, add a teaspoon of Harissa paste or a dash more cayenne to provide a spicy counterpoint. This dish actually tastes better the next day, making it an ideal candidate for meal prep or entertaining.
🍽️ Serving Suggestions
Serve over a bed of fluffy, buttered couscous or quinoa to soak up the aromatic sauce. Pair with warm, toasted pita bread or crusty sourdough for dipping. A dollop of Greek yogurt or labneh on top adds a cooling, creamy element. Serve alongside a crisp Moroccan orange and radish salad for a refreshing contrast. A glass of chilled, dry Rosé or a hot cup of fresh mint tea complements the spices perfectly.