dinner

Vegetarian Tagine with Chickpeas and Apricots

Name: Vegetarian Tagine with Chickpeas and Apricots
Ingredients: 1 tbsp (15 ml) Olive oil; 0.5 medium (70 g) Yellow onion, finely chopped; 2 cloves (6 g) Garlic, minced; 0.5 tsp (1 g) Ground ginger; 0.5 tsp (1 g) Ground cinnamon; 0.5 tsp (1 g) Ground turmeric; 0.5 tsp (1 g) Cumin seeds, toasted and ground; a pinch (0.1 g) Saffron threads, steeped in 2 tbsp warm water; 1 can (14.5 oz / 411 g) Diced tomatoes, canned, undrained; 1 cup (240 ml) Low-sodium vegetable broth; 0.5 cup (80 g) Dried apricots, halved; 1 can (15 oz / 425 g) Chickpeas, canned, drained and rinsed; 1 tbsp (8 g) Blanched slivered almonds; 0.25 tsp (1.5 g) Salt; 2 tbsp (6 g) Fresh cilantro, chopped, for garnish

Nutrition

2119

kcal

Calories

Protein

275.4

Carbs

91.3

Fat

AI Insight

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Ingredients(15)

Olive oil1 tbsp (15 ml)

Yellow onion, finely chopped0.5 medium (70 g)

Garlic, minced2 cloves (6 g)

Ground ginger0.5 tsp (1 g)

Ground cinnamon0.5 tsp (1 g)

Ground turmeric0.5 tsp (1 g)

Cumin seeds, toasted and ground0.5 tsp (1 g)

Saffron threads, steeped in 2 tbsp warm watera pinch (0.1 g)

Diced tomatoes, canned, undrained1 can (14.5 oz / 411 g)

Low-sodium vegetable broth1 cup (240 ml)

Dried apricots, halved0.5 cup (80 g)

Chickpeas, canned, drained and rinsed1 can (15 oz / 425 g)

Blanched slivered almonds1 tbsp (8 g)

Salt0.25 tsp (1.5 g)

Fresh cilantro, chopped, for garnish2 tbsp (6 g)

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat.

Add the chopped yellow onion and sauté until softened and translucent, about 5–7 minutes.

Stir in the minced garlic, ground ginger, ground cinnamon, ground turmeric, and ground cumin. Cook for 1 minute more until fragrant.

Add the steeped saffron threads (including the water), diced tomatoes (undrained), and vegetable broth. Bring to a simmer.

Stir in the halved dried apricots and drained chickpeas. Season with salt.

Cover the pot, reduce heat to low, and simmer for 20–25 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Stir in the slivered almonds. Taste and adjust seasoning if necessary.

Serve the tagine hot, garnished with fresh cilantro.