Moroccan Chickpea & Apricot Tagine

This Moroccan Chickpea & Apricot Tagine is cozy North African comfort in one pot. Onions and garlic are gently sautéed with a fragrant blend of cumin, cinnamon, ginger, and paprika before simmering with chickpeas, sweet dried apricots, and tender carrots in a spiced tomato broth. The result is a richly spiced, slightly sweet, deeply savory stew with a silky broth that clings to fluffy couscous. Though traditionally made in a clay tagine pot, this version is designed for a regular Dutch oven or deep skillet, making it accessible for any home kitchen. The dried apricots plump up as they simmer, releasing natural sweetness that balances the warm spices and tangy tomatoes, while a finishing squeeze of lemon juice and a generous handful of fresh cilantro brighten every bite. This entirely plant-based dinner is naturally vegan, packed with plant protein and fiber from chickpeas, and loaded with vitamin-rich carrots and antioxidant-rich apricots. It's an easy weeknight meal that also makes fantastic leftovers, as the flavors deepen and meld even further the next day.

Ingredients

• 2 tablespoonolive oil
• 1 mediumyellow onion, diced
• 3 clovegarlic, minced
• 2 teaspoonground cumin
• 1 teaspoonground cinnamon
• 1 teaspoonground ginger
• 1 teaspoonsmoked paprika
• 0.5 teaspoonground turmeric
• 3 mediumcarrots, peeled and sliced into rounds
• 2 can (15 oz)chickpeas, drained and rinsed
• 1 cupdried apricots, halved
• 1 can (14.5 oz)diced tomatoes
• 2 cupvegetable broth
• 1 teaspoonsalt
• 0.25 teaspoonblack pepper
• 1 tablespoonlemon juice
• 0.33 cupfresh cilantro, chopped, plus more for garnish
• 1.5 cupcouscous, dry
• 1.75 cupwater, for cooking couscous
• 2 tablespoonsliced almonds, toasted, for garnish, optional

Method

No instructions listed.