Name: Vegetarian Tagine with Chickpeas and Apricots
Total time: 15 min
Cuisine: Moroccan
Ingredients: 4.0357 tbsp extra-virgin olive oil; 70 g yellow onion; 2 clove garlic; 0.5 tsp ground ginger; 0.5 tsp ground cinnamon; 0.5 tsp ground turmeric; 0.5 tsp cumin seeds; 0.1 g saffron threads; 411 g canned diced tomatoes; 1 cup vegetable broth; 124.1 g dried apricots; 665 g canned chickpeas; 0.25 tsp salt; 8 g almonds; 6 g cilantro

Dinner · Moroccan · 15 min

Vegetarian Tagine with Chickpeas and Apricots

Calories: 2107
Protein: 58g
Carbs: 256g
Fat: 82g

Ingredients

4.0357 tbsp extra-virgin olive oil
70 g yellow onion
2 clove garlic
0.5 tsp ground ginger
0.5 tsp ground cinnamon
0.5 tsp ground turmeric
0.5 tsp cumin seeds
0.1 g saffron threads
411 g canned diced tomatoes
1 cup vegetable broth
124.1 g dried apricots
665 g canned chickpeas
0.25 tsp salt
8 g almonds
6 g cilantro

Method

01Heat olive oil in a Dutch oven over medium heat. Add finely chopped yellow onion and sauté for 5–7 minutes until translucent.
02Stir in minced garlic, ground ginger, ground cinnamon, ground turmeric, and ground cumin; cook for 1 minute until fragrant.
03Add steeped saffron threads with water, canned diced tomatoes with juice, and vegetable broth. Bring to a simmer.
04Stir in dried apricots and drained canned chickpeas. Season with salt.
05Cover, reduce heat to low, and braise for 20–25 minutes until flavors meld and sauce thickens.
06Stir in slivered almonds and adjust salt if needed. Serve hot garnished with fresh chopped cilantro.

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