lunch

Moroccan Vegetable and Chickpea Tagine with Apricots and Almonds

Name: Moroccan Vegetable and Chickpea Tagine with Apricots and Almonds
Ingredients: 2 tbsp (30 ml) Olive oil; 1 cup (160 g) Yellow onion, finely chopped; 2 cloves (6 g) Garlic, minced; 1 tsp (2 g) Ground ginger; 1 tsp (2 g) Ground cinnamon; 1 tsp (2 g) Ground turmeric; 1 tsp (2 g) Cumin seeds, toasted and ground; 1 pinch Saffron threads, steeped in 2 tbsp warm water; 1 can (14.5 oz / 411 g) Diced tomatoes, canned, undrained; 1.5 cups (360 ml) Low-sodium vegetable broth; 1/2 cup (60 g) Dried apricots, halved; 1 can (15 oz / 425 g) Chickpeas, canned, rinsed and drained; 2 tbsp (15 g) Blanched slivered almonds, for garnish; 2 tbsp (6 g) Fresh cilantro, chopped, for garnish; 1/2 tsp (3 g) Salt; 1/4 tsp (1 g) Black pepper

Nutrition

1102

kcal

Calories

37.8

Protein

152.5

Carbs

34.9

Fat

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Ingredients(16)

Olive oil2 tbsp (30 ml)

Yellow onion, finely chopped1 cup (160 g)

Garlic, minced2 cloves (6 g)

Ground ginger1 tsp (2 g)

Ground cinnamon1 tsp (2 g)

Ground turmeric1 tsp (2 g)

Cumin seeds, toasted and ground1 tsp (2 g)

Saffron threads, steeped in 2 tbsp warm water1 pinch

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

Low-sodium vegetable broth1.5 cups (360 ml)

Dried apricots, halved1/2 cup (60 g)

Chickpeas, canned, rinsed and drained1 can (15 oz / 425 g)

Blanched slivered almonds, for garnish2 tbsp (15 g)

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

Salt1/2 tsp (3 g)

Black pepper1/4 tsp (1 g)

Instructions

Heat the 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.

Pour in the diced tomatoes (with their juice) and the vegetable broth. Add the steeped saffron threads and stir to combine.

Bring the mixture to a simmer, then stir in the dried apricots and the rinsed and drained chickpeas.

Season with salt and black pepper to taste.

Cover the pot, reduce the heat to low, and let the tagine simmer gently for at least 20-25 minutes, or until the flavors have melded and the sauce has thickened slightly. Stir occasionally.

To serve, ladle the tagine into bowls. Garnish with blanched slivered almonds and fresh cilantro.

This dish is traditionally served with couscous or quinoa, but can also be enjoyed on its own.