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Moroccan chickpea tagine with apricots served in a traditional dish

Moroccan Chickpea and Apricot Tagine

A delightful mix of chickpeas, apricots, and spices creating a healthy, vegetarian tagine that transports you to Morocco.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Moroccan, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas, drained and rinsed
  • 1 cup dried apricots, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp turmeric
  • 2 cups vegetable broth
  • 2 cups spinach
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft.
  2. Stir in the spices (cumin, coriander, cinnamon, and turmeric) and cook for another minute to release the aromas.
  3. Add the cooked chickpeas, chopped apricots, and vegetable broth to the pot. Stir to combine all the ingredients well.
  4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the tagine thickens slightly.
  5. Once thickened, stir in the spinach and continue cooking until wilted.
  6. Season with salt and pepper to taste. Adjust seasoning as needed.
Serving
  1. Serve warm on its own or paired with steamed couscous or rice. Optionally, garnish with fresh herbs.

Notes

Allow it to cool completely before storing. Keeps in the refrigerator for up to 5 days or in the freezer for up to three months.