Moroccan Chickpea Tagine
A spiced stew of chickpeas, dried fruit, and warm aromatics simmered in broth. Served over a grain or flatbread base, the tagine absorbs its cooking liquid into a thick, cohesive sauce.
Ingredients
Method
Dice the onion and mince the garlic. Peel and mince the ginger. Cut apricots or figs in half if they are large.
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 4–5 minutes until softened and translucent.
Stir in the garlic and ginger, and cook for 1 minute until fragrant.
Add the cumin, paprika, and cinnamon. Stir continuously for 30 seconds to bloom the spices.
Pour in the vegetable broth and add the drained chickpeas and dried fruit. Bring to a simmer over medium heat.
Reduce heat to low and simmer uncovered for 30–35 minutes, until the liquid reduces by about one-third and the sauce becomes thick and cohesive. Stir occasionally.
Stir in the lemon juice and honey. Taste and adjust salt and pepper as needed.
Spoon the tagine over cooked rice or grain. Garnish with fresh cilantro or mint.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →