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Chickpea Apricot Tagine

Moroccan · Dinner · Easy

Chickpea Apricot Tagine

Total
55 min
Prep
20 min
Serves
4
Calories
345
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Chickpeas, carrots and dried apricots simmer in a cumin-and-ginger tomato sauce, balancing soft fruit with a savory, warmly spiced broth.

Dried fruit plumps in the sauce as Chickpea Apricot Tagine simmers, lending sweetness without added sugar. Carrots keep some bite while the beans absorb the warm spice mixture.

Cut the apricots into quarters so their sweetness spreads through the pot. Use a heavy saucepan with a close-fitting lid; you do not need a special tagine vessel for this stovetop version.

SweetSavoryHeartyOne PotFreezer FriendlyVeganVegetarianDairy-freeNut-freeEgg-freeGluten-free

Method

  1. Heat olive oil in a heavy saucepan over medium heat. Cook onion and carrots for until the onion softens.

  2. Add garlic, cumin, ginger and cinnamon. Stir for until the spices smell fragrant.

  3. Add canned chickpeas, canned tomatoes, dried apricots, water and salt. Bring to a simmer, cover and cook over low heat for until the carrots are tender.

  4. Uncover and simmer for until the sauce lightly coats the beans. Stir in lemon juice and cilantro before serving.

Forkue tips

  • If your apricots are very firm, cut them with kitchen scissors to make neat pieces without fighting a knife.

Storing and reheating

Chickpeas and apricots keep well in their sauce for 4 days refrigerated or 3 months frozen. Warm gently with a splash of water and add fresh cilantro after reheating.

Nutrition per serving, estimated

345Calories
12gProtein
57gCarbs
9gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Chickpea Apricot Tagine: FAQ

Can I use raisins instead of apricots?

Yes. Use one-third cup because their sweetness is more concentrated. They will soften and blend into the sauce more than apricot pieces.

What should I serve alongside?

Couscous or rice catches the tomato broth, while flatbread works well for scooping. Add a crisp cucumber salad if you want a cool contrast.

How do I store and reheat Chickpea Apricot Tagine?

Chickpeas and apricots keep well in their sauce for 4 days refrigerated or 3 months frozen. Warm gently with a splash of water and add fresh cilantro after reheating.

How long does Chickpea Apricot Tagine take?

About 55 min in total: 20 min prep and 35 min cooking.

What do I need to make Chickpea Apricot Tagine?

The key ingredients are canned chickpeas, onion, carrots, dried apricots, canned tomatoes and garlic, plus pantry basics.

Any tips for Chickpea Apricot Tagine?

If your apricots are very firm, cut them with kitchen scissors to make neat pieces without fighting a knife.

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