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overhead view of one bowl of chickpea tagine with couscous, yogyrt and fresh parsley, a bowl of extra harissa yogurt to its right

Chickpea Tagine

Robyn
This fragrant Moroccan chickpea tagine with dried apricots is an easy midweek meal that can be made ahead
5 from 9 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course dinner
Cuisine Moroccan, North African
Servings 4 people
Calories 327 kcal

Ingredients
  

  • 1 tablespoon neutral oil (vegetable, light olive oil, sunflower)
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon sweet paprika
  • ½ teaspoon ground ginger see note below for using fresh ginger
  • ¼ teaspoon cayenne
  • 2 carrots cut into bitesize pieces
  • 400 g tinned diced tomatoes
  • 240 ml vegetable stock
  • 50 g dried apricots roughly chopped
  • 1 orange zest and juice
  • 1 tablespoon runny honey for vegan, see note below
  • 400 g tin chickpeas
  • salt
  • black pepper
  • ½ lemon, juiced optional
  • fresh parsley to serve, optional

Instructions
 

  • In a medium saucepan over a medium heat, fry the diced red onion for 5 minutes, until soft.
  • Add the garlic, and cook for 1 minute.
  • Lower the heat and add the ground turmeric, ground cumin, cinnamon, sweet paprika, ground ginger, cayenne and chopped carrots, stir.
  • Add the tomatoes, stock, dried apricots, orange juice and zest, and honey.
  • Turn the heat up and bring to a simmer.
  • Cover with a tight fitting lid and cook for 20 minutes, until the carrots are tender.
  • Add the chickpeas and simmer for 5 minutes to heat them through.
  • Check for seasoning and add salt and pepper as needed and add lemon juice, if using.
  • Serve sprinkled with parsley.
  • Enjoy on it's own, or with couscous

Notes

 Fresh ginger: Use 1cm/0.39" fresh ginger, finely grated and add to the dish with the garlic. Omit the dried ginger.
 Vegan tagine: use the same amount (1tbsp) of maple syrup.
Nutritional info is based on chickpea tagine served on it's own.
Optional harissa yogurt: Mix 70g / ¼ cup plain Greek yogurt with 1 teaspoon harissa paste and a pinch of salt.
Vegetable Stock - bought liquid stock or homemade vegetable stock.

Nutrition

Calories: 327kcalCarbohydrates: 60gProtein: 12gFat: 7gSaturated Fat: 1gSodium: 405mgPotassium: 966mgFiber: 13gSugar: 27gVitamin A: 6164IUVitamin C: 39mgCalcium: 130mgIron: 5mg
Keyword chickpeas, tagine, vegetarian dinner

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