lunch

Moroccan Spiced Chickpea and Apricot Tagine with Toasted Almonds

Name: Moroccan Spiced Chickpea and Apricot Tagine with Toasted Almonds
Ingredients: 2 tbsp (30 ml) Olive oil; 1/2 medium (70 g) Yellow onion, finely chopped; 2 cloves (6 g) Garlic, minced; 1 tsp (2 g) Ground ginger; 1 tsp (2 g) Ground cinnamon; 1/2 tsp (1 g) Ground turmeric; 1 tsp (2 g) Cumin seeds, toasted and ground; 1 pinch (0.1 g) Saffron threads, steeped in 2 tbsp warm water; 1 can (14.5 oz / 411 g) Diced tomatoes, canned, undrained; 1.5 cups (355 ml) Low-sodium vegetable broth; 1/2 cup (60 g) Dried apricots, halved; 2 cans (15 oz / 425 g each, total 30 oz / 850 g) Chickpeas, canned, drained and rinsed; 1/4 cup (30 g) Blanched slivered almonds; 2 tbsp (6 g) Fresh cilantro, chopped, for garnish

Nutrition

765

kcal

Calories

23.9

Protein

Carbs

33.3

Fat

AI Insight

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Ingredients(14)

Olive oil2 tbsp (30 ml)

Yellow onion, finely chopped1/2 medium (70 g)

Garlic, minced2 cloves (6 g)

Ground ginger1 tsp (2 g)

Ground cinnamon1 tsp (2 g)

Ground turmeric1/2 tsp (1 g)

Cumin seeds, toasted and ground1 tsp (2 g)

Saffron threads, steeped in 2 tbsp warm water1 pinch (0.1 g)

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

Low-sodium vegetable broth1.5 cups (355 ml)

Dried apricots, halved1/2 cup (60 g)

Chickpeas, canned, drained and rinsed2 cans (15 oz / 425 g each, total 30 oz / 850 g)

Blanched slivered almonds1/4 cup (30 g)

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

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5–7 minutes.

Add the minced garlic, ground ginger, ground cinnamon, ground turmeric, and ground cumin. Cook, stirring constantly, until fragrant, about 1 minute.

Stir in the steeped saffron (including the water), diced tomatoes (with their juice), and vegetable broth. Bring to a simmer.

Add the halved dried apricots and the drained and rinsed chickpeas to the pot. Stir to combine.

Reduce the heat to low, cover, and simmer for at least 20 minutes, or until the flavors have melded and the sauce has thickened slightly. If the tagine becomes too thick, add a splash more vegetable broth or water.

Season with salt and pepper to taste.

To serve, ladle the tagine into bowls. Sprinkle generously with the blanched slivered almonds and fresh cilantro. Serve hot.