Moroccan Chickpea Tagine

An aromatic and warming Moroccan-inspired chickpea and vegetable stew, rich with fragrant spices and dried fruit, served over fluffy couscous.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 3
• Cuisine: Moroccan
• Difficulty: Medium

Dietary

• Vegan
• Vegetarian
• Dairy-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• healthy
• comfort food
• savory
• spicy
• sweet

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 2 carrots (peeled, sliced)
• 1 sweet potato (large, peeled, cubed)
• 3 clove garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon ground ginger
• 0.25 teaspoon ground cinnamon
• 0.25 teaspoon cayenne pepper
• 14.5 ounce diced tomatoes
• 15 ounce chickpeas (rinsed, drained)
• 3 cup vegetable broth
• 0.25 cup dried apricots (chopped)
• 0.25 cup slivered almonds
• 1 cup couscous
• 1 cup water (hot)
• 1 teaspoon salt and black pepper (to taste)
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, sliced carrots, and cubed sweet potato. Cook for 8-10 minutes, stirring occasionally, until vegetables begin to soften.
2. Stir in the minced garlic, ground cumin, ground coriander, turmeric powder, ground ginger, ground cinnamon, and cayenne pepper (if using). Cook for 1 minute until fragrant.
3. Add the diced tomatoes (undrained), rinsed chickpeas, and vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the vegetables are tender.
4. Stir in the chopped dried apricots and slivered almonds into the tagine. Cook for another 5 minutes to allow flavors to meld.
5. While the tagine simmers, prepare the couscous. In a medium heat-proof bowl, combine 1 cup couscous with 1 cup hot water or vegetable broth. Stir briefly, then cover and let stand for 5 minutes, or until liquid is absorbed. Fluff with a fork.
6. Season the tagine with salt and black pepper to taste.
7. Serve the Moroccan Chickpea Tagine hot over fluffy couscous, garnished with fresh cilantro if desired.

Notes

If you don't have a tagine, any heavy-bottomed pot or Dutch oven will work well. The spice level can be adjusted by adding more or less cayenne pepper.

Nutrition (per serving)

• Calories: 680
• Protein: 24.3 g
• Carbohydrates: 105.7 g
• Fat: 19.1 g
• Fiber: 20.5 g
• Sodium: 750 mg
• Saturated Fat: 2.5 g
• Sugar: 19.3 g