This Moroccan chickpea tagine is a no-fuss vegetarian stew that combines pantry staples and warm spices with a touch of sweetness from dried apricots. It comes together in one pot and makes a lovely, hearty meal on its own or over couscous or rice.
The Story Behind This Recipe
I first tried this chickpea tagine on a trip to Morocco, where it was served in a small, local guesthouse. The combination of earthy spices with sweet dried apricots was a surprise, but it worked so well. I’ve made my own version at home ever since, simplifying it just a bit to keep it practical without losing the character.
I usually cook this tagine on a weekend when I have time to let it simmer gently. The aroma of cumin, cinnamon, and coriander slowly rising from the pot fills the kitchen and makes the whole house feel warm and inviting. Plus, it’s one of those dishes that tastes even better the next day.
When I serve this, I like to spoon it over fluffy couscous and scatter some toasted almonds on top for a bit of crunch. It’s great for vegetarians but also satisfying enough for meat eaters looking for a lighter meal. Leftovers reheat beautifully and are a great option for lunch the next day.
Cuisine: Moroccan
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1/2 cup dried apricots, chopped
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Step 1. Heat olive oil in a large skillet or pot over medium heat.
- Step 2. Add the chopped onion and cook until softened, about 5 minutes.
- Step 3. Stir in the garlic, cumin, coriander, cinnamon, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
- Step 4. Add diced tomatoes, chickpeas, vegetable broth, and chopped apricots. Stir to combine.
- Step 5. Bring to a simmer, then reduce heat to low. Cover and cook for 30 minutes, stirring occasionally.
- Step 6. Season with salt and black pepper to taste.
- Step 7. Garnish with fresh cilantro before serving.
Tips for Success
- If you don’t have apricots, raisins or chopped dried figs work well too.
- Serve over couscous, rice, or with warm flatbread to soak up the sauce.
- To add protein, stir in some cooked chicken or lamb cubes.
- Add a squeeze of lemon juice just before serving to brighten flavors.
Variations & Substitutions
- Swap chickpeas for white beans or lentils for a different texture.
- Add chopped carrots and zucchini for more veggies.
- Use a tagine pot or heavy Dutch oven for more authentic cooking.
- Try adding a pinch of saffron to deepen the flavor profile.
