Name: Spiced Moroccan Chickpea Tagine with Apricots & Couscous
Prep time: 40 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup canned chickpeas, drained and rinsed; 1/2 cup diced tomatoes (canned, fire-roasted preferred); 1/2 small carrot, sliced into coins; 1/2 small zucchini, cut into half-moons; 2 dried apricots, chopped; 1/4 small yellow onion, diced; 1 clove garlic, minced; 1/2 tbsp olive oil; 1/2 tsp ground cumin; 1/4 tsp ground cinnamon; 1/4 tsp ground ginger; 1/8 tsp ground turmeric; 1/8 tsp smoked paprika; 1/2 cup low-sodium vegetable broth; Salt and black pepper, to taste; 1/2 cup cooked couscous or cauliflower rice; 1 tbsp chopped fresh cilantro; 1 tbsp pomegranate seeds; 1 lemon wedge; 1 small mint sprig

Spiced Moroccan Chickpea Tagine with Apricots & Couscous

RusticMaple7404

This Spiced Moroccan Chickpea Tagine celebrates North Africa’s vibrant flavors: sweet apricots, earthy chickpeas, and a fragrant blend of cumin, cinnamon, and ginger stew gently with tomatoes and bright vegetables. The slow simmer coaxes a luscious complexity from each ingredient, while the final flourish of cilantro, pomegranate seeds, and mint brings a burst of color and freshness. Served atop fluffy couscous or light cauliflower rice, it’s a hearty-yet-light meal that dazzles both palate and eyes. Perfect for a California evening, this dish delivers warmth, sweetness, and a zing of citrus in every bite.

Ingredients

Instructions

Heat olive oil in a small Dutch oven or heavy saucepan over medium heat. Add onion and sauté 2-3 minutes until softened.
Add garlic, cumin, cinnamon, ginger, turmeric, and smoked paprika. Stir 30 seconds until fragrant.
Add carrots, zucchini, and dried apricots. Cook, stirring, for 2 minutes.
Stir in chickpeas, diced tomatoes (with juices), and vegetable broth. Season with a pinch of salt and black pepper.
Bring to a gentle simmer, cover, and cook on low heat for 25-30 minutes, stirring occasionally, until vegetables are tender and flavors meld.
Meanwhile, prepare couscous or cauliflower rice according to package instructions or desired method.
Taste and adjust seasoning of the tagine. If needed, simmer uncovered for a few extra minutes to thicken sauce.
Spoon couscous or cauliflower rice into a shallow bowl. Ladle the chickpea tagine on top.
Garnish with fresh cilantro, pomegranate seeds, and a sprig of mint. Serve with a lemon wedge for squeezing.