Cookwith

Name: Moroccan Chickpea Tagine with Apricots
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 large yellow onion, diced; 3 garlic cloves, minced; 1-inch piece fresh ginger, peeled and grated; 1 tsp ground cumin; 1 tsp ground cinnamon; 1/2 tsp ground turmeric; 1/2 tsp smoked paprika; 1/2 tsp ground coriander; Pinch of saffron threads (optional, but recommended); 1/4 tsp freshly ground black pepper; 1/2 tsp kosher salt, plus more to taste; 1 (14.5-oz) can diced tomatoes, with juices; 1 1/2 cups low-sodium vegetable broth; 2 (15-oz) cans chickpeas, drained and rinsed; 2/3 cup dried apricots, halved; 1 small preserved lemon, pulp removed and rind thinly sliced; 1/2 cup toasted slivered or sliced almonds; 1/4 cup fresh parsley, chopped; 2 cups couscous (uncooked); 2 1/4 cups water or vegetable broth (for couscous); 1 lemon, cut into wedges

Moroccan Chickpea Tagine with Apricots

CrushedLemon1034

This Moroccan Chickpea Tagine is pure comfort in a bowl—sweet, savory, and aromatic, with a tapestry of North African spices and vibrant pops of apricot and preserved lemon. Slow-braising melds the flavors into a deeply satisfying stew, while toasted almonds and fresh parsley add bursts of texture and freshness. Served over easy, fluffy couscous, it’s a beginner-friendly, make-ahead meal that feels both exotic and familiar. Don’t skip the lemon wedges—they brighten every bite!

Ingredients

Instructions

Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add onion and sauté for 4-5 minutes until soft and translucent.
Add garlic and ginger; cook for 1 minute until fragrant.
Stir in cumin, cinnamon, turmeric, smoked paprika, coriander, saffron (if using), pepper, and salt. Toast spices for 30 seconds.
Add diced tomatoes (with juice) and vegetable broth. Bring to a simmer.
Stir in chickpeas, apricots, and preserved lemon rind. Reduce heat to low, cover, and let simmer gently for 20-25 minutes, stirring occasionally, until the flavors meld and apricots are plump.
Meanwhile, prepare couscous: Bring 2 1/4 cups water or broth to a boil in a saucepan. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with a fork.
Taste tagine and adjust salt or spice as desired. If sauce is too thick, add a splash more broth.
Serve the tagine over fluffy couscous. Sprinkle with toasted almonds and chopped parsley. Serve with lemon wedges on the side.