Moroccan Chickpea And Apricot Tagine

Introducing my mouth-watering Moroccan chickpea and apricot tagine recipe that is packed with rich flavors and aromas. This vegan and plant-based dish is perfect for those looking for a hearty, healthy, and delicious meal option.

Discover Moroccan tagine

Moroccan cuisine is renowned for its unique blend of spices and flavors, and one of the most famous dishes to come out of this North African country is the tagine. Tagines are slow-cooked stews that are traditionally prepared in a clay pot with a conical lid, which allows the ingredients to cook evenly and infuse each other with flavor.

Tagines have been a staple of Moroccan cuisine for centuries and have been enjoyed by people from all walks of life. They were traditionally served during special occasions, such as weddings and holidays, and were often shared communally, emphasizing the importance of food and community in Moroccan culture.

The nutritional content of tagine

Chickpeas are a great source of plant-based protein and fiber, while apricots add a touch of sweetness and a boost of vitamin C. This recipe also includes a variety of vegetables, such as onions, carrots, pumpkin, cauliflower, and tomatoes, which provide a range of essential vitamins and minerals.

One of the best things about this vegan Moroccan chickpea and apricot tagine is that it's an excellent way to incorporate lots of fresh vegetables and fiber into your diet.

Fiber is essential for digestive health and can help keep you feeling full and satisfied, making it an excellent option for those looking to manage their weight or improve their overall health.

Meal prep and batch cooking tagine

This recipe is perfect for meal prep as it keeps well in the fridge or freezer, making it a great option for busy weeknights or for those who like to cook in advance. Additionally, you can easily customize this recipe to suit your taste preferences by swapping out the vegetables or adjusting the spice level to your liking.

We hope you enjoy this delicious recipe. If you give it a try, let us know in the comments below - we love hearing your feedback and seeing your recreations.

📋 Recipe

Jamie Raftery

Moroccan Chickpea & Apricot Tagine

5 from 1 vote

Aromatic tagine with pumpkin, cauliflower, tomato, harissa, and fresh herbs

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 20 250g Portions

Course: Main Course

Cuisine: Moroccan

Calories: 222

Ingredients Equipment Method Nutrition

Ingredients

 

MetricUS customary

 

1x2x3x?

Onion + Tomato Base

• ▢ 100 ml Olive oil
• ▢ 350 g Onions finely chopped
• ▢ 20 g Garlic cloves crushed
• ▢ 1000 g Tomato - plum diced small
• ▢ 40 g Tomato paste

Spice Mix - Ras - El Hanout

• ▢ 10 g Coriander powder
• ▢ 8 g Cumin powder
• ▢ 5 g Turmeric powder
• ▢ 6 g Cinnamon powder
• ▢ 2 g Smoked paprika

Vegetables + Grains

• ▢ 1000 g Carrots medium dice
• ▢ 1000 g Potato medium dice
• ▢ 1000 g Pumpkin medium dice
• ▢ 800 g Cauliflower medium size florets
• ▢ 600 g Aubergine medium dice
• ▢ 500 g Butternut squash medium dice
• ▢ 250 g Chickpeas cooked or other beans
• ▢ 1000 ml Water - filtered adjust as needed

Herbs and chili

• ▢ 30 g Coriander chopped
• ▢ 50 g Harissa to taste

Dried fruits and nuts

• ▢ 200 g Apricots - dried sliced
• ▢ 200 g Dried figs sliced

Seasonings

• ▢ 3 teaspoon Sea salt to taste
• ▢ 1 teaspoon Black pepper - ground to taste

Cook Mode

Equipment

• ▢
  Weighing scales
• ▢
  Chopping board
• ▢
  Chefs knife
• ▢
  Peeler
• ▢
  Saucepan
• ▢
  Tagine
• ▢
  Wooden spoon
• ▢
  Tasting spoon
• ▢
  Serving bowl

Method

 

To prepare

1. Assemble all ingredients
2. Chop the onions and garlic finely.
3. Pre-cook the chickpeas or used pre-cooked.
4. Cut all the vegetables into medium sized dice.
5. Mix all the spices together.
6. Chop all the herbs.
7. Cut the dried fruits in half.

To cook the tajine

1. Cook out the onion and garlic, in olive oil with a pinch of salt for 6 minutes.
2. Add the diced tomato and tomato puree - cookout on medium heat for 6-8 minutes.
3. Add all the ½ of the spices and cook out gently for 5 minutes.
4. In a separate pan - gently roast all the vegetables in batches - season with a little salt and some cumin / smoked paprika - when roasted, add the vegetables to a large container.
5. Add the par-cooked vegetables to tomato - spice mix, top up with water, and cookout on a gentle simmer for 15 minutes, or until all the vegetables are just cooked. Be careful not to overcook them
6. About 5 minutes before serving, add the harissa, and dried fruits (reserve some to sprinkle on top)
7. Check and adjust the seasoning with sea salt and black pepper.
8. Stir in the herbs just before serving.

To serve

1. Serve with couscous salad.

Nutrition

Serving: 250gCalories: 222kcalCarbohydrates: 41gProtein: 6gFat: 6gSodium: 462mgPotassium: 1216mgFiber: 9gSugar: 16gVitamin A: 16080IUVitamin B1: 0.2mgVitamin B2: 0.2mgVitamin B3: 3mgVitamin B5: 1mgVitamin B6: 1mgVitamin C: 62mgVitamin E: 3mgVitamin K: 46µgCalcium: 124mgCopper: 0.4mgFolate: 101µgIron: 3mgManganese: 1mgMagnesium: 80mgPhosphorus: 165mgSelenium: 2µgZinc: 1mg

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