This Moroccan chickpea tagine with apricots, toasted almonds and deep, warm spices is an easy stew to prepare, family-friendly, and deeply satisfying.
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Let’s try something different today, through this delicious Moroccan tagine full of exotic flavors from North Africa. As you might know, Moroccan cuisine takes an important part of the French culture both on the private and on the public sphere. When I lived in France, I actually used to go to Moroccan restaurants from time to time, enjoying the sweet and savory flavors combined together with some warm spices. In Paris, I was lucky enough to live in the 5th arrondissement, very close to the Grand Mosque of Paris. Oh, how much I loved going there for tea time once in a while!
With years abroad, I kind of forgot about Moroccan food and I think the last time I went to a Moroccan restaurant was in Grenada in Spain, in… 2012! You don’t really find them in Sweden, neither in the US, or at least in Chicago. But the other day, I really fancied Moroccan food and tried to find a good restaurant here. I did some research, asked locals or to be more exact asked to Moroccans of Chicago for recommendations. The thing is that none of them was able to recommend a single very good Moroccan restaurant in the city. There is a niche available here, guys!
Slightly disappointed – but not defeated – I went my own way and created a tagine recipe for you, based on my sweet memories of delicious Moroccan dishes, with inspiration from traditional existing recipes. Last but not least, I tried to make it vegetarian, as I like to develop plant-based recipes. It ended up to be vegan, even better! Also, if you are an expert in Moroccan cuisine, please consider my recipe with indulgence as I do not pretend to share your family recipe, I just add my own little twist here, as I often do!
One thing I love in Moroccan dishes, and in particular in tagines is the use of dried fruits in the stew, such as dates or apricots, together with various nuts, and especially almonds. In the stew, dried fruits get a moist texture again while simmering in the pot, which pairs perfectly with the other ingredients. Note that I used dried apricots here, but you could replace them with dates if you would like to, or combine them both together. Medjool dates are the best to me and the ones I recommend. Add a final nutty texture and you get it all. I paired apricots with slivered almonds, that I first toasted in a frying pan on medium-high heat with no oil. Just make sure you stir often and watch out carefully so they don’t burn (it’s ready in seconds).
Because I wanted my tagine to be vegetarian, I used chickpeas instead of meat. I could have cooked them in the pot but opted for a quick and lazy option instead: a can of ready-to-use chickpeas. And it did the trick very well! The only thing I would advise you is to make sure you add them at the very end, as they are already cooked. Let them simmer for a few minutes with the other ingredients and spices to make sure they are fully coated with fragrant flavors, and the stew is ready!
In most tagine recipes, vegetables are cooked directly in the pot while I decided here to roast them separately in the oven. This is a pure matter of choice as I personally prefer my root vegetables roasted rather than cooked in a pot. I find them much more flavorful and I like their slightly crispy texture too. I used tricolor carrots together with potatoes, but you could basically use any root vegetable of your choice instead. Just bring your own little touch and make the recipe yours. A stew is always very forgiving, and that’s exactly what we like about it.
The couscous comes here as a simple side and it is totally optional to a tagine that can be enjoyed by itself. Personally I enjoy my tagine served with couscous. Note that the couscous comes as a simple side and is NOT gluten-free. If you want to serve your tagine with a gluten-free side, simply replace couscous with quinoa. I prepared mine in a little fancy way, with warm spices and a pinch of cayenne pepper, that enhances the tagine flavors. Top with the roasted veggies and you get a nourishing and fragrant plant-based dish, naturally gluten-free. Bon appétit!
PrintMoroccan Chickpea and Apricot Tagine (Vegan, Gluten-Free)
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Savory
- Cuisine: Vegan
This Moroccan chickpea tagine with apricots, toasted almonds and deep, warm spices is an easy stew to prepare, family-friendly, and deeply satisfying.
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Ingredients
For the tagine:
- 3 Tablespoons olive oil
- 2 medium yellow onions, minced
- 2 garlic cloves, minced
- 1 pinch saffron, freshly ground
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 12 dried apricots, pitted and cut in half
- 1 medium lemon, juice
- 2 Tablespoons agave syrup*
- 1 small handful fresh cilantro, chopped
- 1 1/4 cup (300 ml) vegetable stock
- 1 can 15 oz (425g) chickpeas, drained
- 6 Tablespoons slivered almonds, slightly toasted
- Salt and pepper
For the roasted veggies:
- 1.1 lb (500g) mixed carrots (orange, purple, white), peeled and roughly chopped
- 2–3 medium potatoes, peeled and cut into quarters
- 1 Tablespoon olive oil
- Salt and pepper
For the couscous (NOT GLUTEN-FREE)**:
- 2 cups (400g) uncooked couscous
- 2 teaspoons ground curry
- 1 teaspoon ground cinnamon
- 1 pinch ground cayenne pepper
- 2 cups (50 cl) water
- 1 pinch salt
- 1 Tablespoons (15g) butter
Instructions
For the tagine:
- Heat olive oil in a large pot, and once hot sauté the onions until soft, about 10 minutes.
- Add the garlic, spices, and sauté for one more minute, then add apricots, lemon juice, agave (or honey if non vegan)*, and half of the cilantro. Pour the stock over and simmer on low heat for about 15 minutes, until almost completely absorbed.
- Add the chickpeas, toasted slivered almonds, and season with salt and pepper.
For the roasted veggies:
- Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the chopped vegetables with olive oil until fully coated. Season with salt and pepper.
- Transfer the vegetable to the baking sheet and roast in the oven for about 30 minutes, stirring from time to time to make sure they are roasted on all sides.
For the couscous:
- In a medium bowl, mix couscous with spices.
- In a medium saucepan, bring water, salt, and butter to a boil. Add couscous, stirring quickly. Remove from heat and cover. Let stand for 4-5 minutes, and fluff with a fork before serving.
- Serve the vegetarian tagine with roasted vegetables and a side of couscous, and top with extra chopped cilantro if desired.
Notes
* For a non vegan version, you can replace agave syrup with honey.
** Note that the couscous is not gluten-free. If you want to serve your tagine with a gluten-free side, simply use quinoa instead of couscous.
Did you make this recipe?
Lastly, if you make this Moroccan Chickpea and Apricot Tagine (Vegan, Gluten-Free), be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
Dumpor
All-star vegetable tagine recipe! Simple vegetable stew packed with the perfect balance of Moroccan flavors. Vegan and Gluten free.
Delphine Fortin
SO happy you liked it! Thank you for your enthusiastic feedback about the recipe, I really appreciate 🙂 Del
Marion
Super idée colorée et riche en goût pour notre repas du réveillon !
Je diversifierai les légumes (navets dorés au moins !) et je mélangerai dattes et pruneaux au lieu des abricots…., et des falafel, par gourmandise, pour accompagner le tout.
Ça me met l’eau à la bouche !
Par contre la recette est végétarienne mais pas vegan, comme l’indique déjà Aurore :-), dommage à peu de choses près, mais super base, merci !
Et bonnes fêtes 😉
Delphine Fortin
Bonjour Marion ! Ta version a l’air sacrément gourmande, je suis sûre que vous allez tous vous régaler. Pour ce qui est de la version vegan, je sais que certains vegan consomment du miel ; c’est un peu le débat sempiternel. Pour mettre tout le monde d’accord, j’ai changé ici le miel par de l’agave dans la recette, avec une note en bas de recette pour les végétariens et vegans “tolérants” (ne voir aucune critique par ce terme) qui souhaiteraient utiliser du miel. Sur ce, je te souhaite une très belle année 2019 !
JoJo
honey is not vegan. you may want to edit to say (use agave for a vegan dish)
Delphine Fortin
Hi! You are right. I just changed it in the recipe, and added a note for the non vegans who would like to use honey. Thank you!
Aurore
Merci beaucoup pour cette recette qui m’inspire énormément !!! Juste une petite précision, la recette n’est pas végane si elle contient du miel. Du coup je pense changer pour du sirop d’érable ! Pareil pour le beurre… que l’on peut remplacer par de la margarine ou de l’huile d’olive! J’ai hâte d’essayer en tout cas, merci !
Alexandra (presque) bonne à marier
Ta recette m’a tellement fait envie que je me suis presque de suite collée aux fourneaux ! Je l’ai adaptée car impossible de faire tourner le four chez moi à cause de la chaleur en ce moment… Peut-être pas ce problème à Chicago 😉 J’espère que mon interprétation te plaira, nous on s’est régalés !!! Grosses bises et merci ! https://presquebonneamarier.com/2018/06/05/tajine-vegetarienne-aux-pois-chiches-et-abricots-secs/
Delphine Fortin
Quelle bonne nouvelle, j’en suis ravie et cours de ce pas voir ce que tu nous as mijoté! 🙂
Lucie
This recipe, a twist on a tajine I suppose, is just wonderful. I am always looking for refreshing delicious healthy recipes for my children and this one hit it. You can always use rice or gluten-free pasta instead of couscous. It does wonders.
Naouale
Hello, tes photos sont superbes par contre sacrilège ce n’est pas du tout un tajine mais plutôt un couscous révisé qui a l’air d’être extra.
Delphine Fortin
Contente que la recette te plaise Naouale! Eh oui en effet je craignais bien des réactions de ce genre là de la part de locaux ou d’autres passionnés de cuisine marocaine 🙂 Je rappelle, comme je le dis dans mon article, que je ne prétends en aucun cas partager une recette originale mais simplement m’être inspirée de plats marocains. Ici je vois cela plutôt comme un tajine pour la facon dont j’ai préparé le plat à la manière d’un tajine au poulet (si ce n’est que j’ai remplacé le poulet pour en faire une version vegan). Par ailleurs je précise dans mon article que le tajine se suffit en théorie à lui même tandis que le couscous que je propose est parfaitement optionnel dans cette recette. Après encore une fois, il ne s’agit que de terminologie et je te laisse le soin d’appeler ce plat selon ce qui te semble le plus approprié, je suis très ouverte à ce sujet. Sur ce, bon appétit, car au final ce qui compte, c’est ce qu’on a dans l’assiette pour se régaler ! 🙂
corinne
Bonjour delphine une fois de plus ta recette me fait envie dès demain je vais acheter les carotte et je refais le même plat j en ai l eau à la bouche merci à bientôt
Delphine Fortin
Merci beaucoup Corinne. Tu verras, cette recette est un vrai régal et nous transporte vers des destinations exotiques depuis l’assiette 🙂
Maeva @ Cook A Life! by Maeva
Sortie du couscous aux légumes, je n’ai jamais été fan de la cuisine d’Afrique du Nord (le sucré/salé, tout ça…) mais en tout cas, tes photos sont superbes et elles me donneraient presque envie de retenter le coup pour la énième fois ^_^ Bises Delphine
Delphine Fortin
Hmmm… je crois que tu n’es pas très fan des saveurs sucrées-salées si je me souviens bien? Parce que si tel est le cas, il se peut que tu retrouves la même appréciation que pour les plats marocains en général, si au contraire tu aimes ce genre de saveurs, alors il y a de grandes chances que mon plat te plaise 🙂
sotis
oh tu m’inspire là!!!! bisous bisous
Delphine Fortin
Merci beaucoup ma belle!