dinner

Moroccan Chickpea Tagine with Apricots and Almonds

Name: Moroccan Chickpea Tagine with Apricots and Almonds
Ingredients: 15 oz (425 g) Chickpeas, canned, drained and rinsed; 1 tbsp (15 ml) Olive oil; 1/2 medium (75 g) Yellow onion, finely chopped; 2 cloves (6 g) Garlic, minced; 1 tsp Ground ginger; 1 tsp Ground cumin; 1/2 tsp Ground turmeric; 1/4 tsp Cinnamon; 1.5 cups (360 ml) Vegetable broth; 1/4 cup (40 g) Dried apricots, chopped; 2 tbsp (15 g) Almonds, slivered; 2 tbsp (10 g) Fresh parsley, chopped (for garnish); to taste Salt and black pepper to taste

Nutrition

935

kcal

Calories

36.7

Protein

131.3

Carbs

27.4

Fat

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Ingredients(13)

Chickpeas, canned, drained and rinsed15 oz (425 g)

Olive oil1 tbsp (15 ml)

Yellow onion, finely chopped1/2 medium (75 g)

Garlic, minced2 cloves (6 g)

Ground ginger1 tsp

Ground cumin1 tsp

Ground turmeric1/2 tsp

Cinnamon1/4 tsp

Vegetable broth1.5 cups (360 ml)

Dried apricots, chopped1/4 cup (40 g)

Almonds, slivered2 tbsp (15 g)

Fresh parsley, chopped (for garnish)2 tbsp (10 g)

Salt and black pepper to tasteto taste

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, cumin, turmeric, and cinnamon. Cook for 1 minute more until fragrant, stirring constantly.

Add the drained and rinsed chickpeas and vegetable broth to the pot. Bring to a simmer.

Stir in the chopped dried apricots. Reduce the heat to low, cover, and simmer for 20-25 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Season generously with salt and freshly ground black pepper to taste.

Just before serving, stir in the slivered almonds.

Garnish with fresh chopped parsley.