Lunch · Moroccan · 15 min
Moroccan Vegetable and Chickpea Tagine with Apricots and Almonds
- Calories
- 1136
- Protein
- 34g
- Carbs
- 147g
- Fat
- 38g
Ingredients
- 1.4222 tbsp extra virgin olive oil
- 1 cup yellow onion
- 2 clove garlic
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp cumin seeds
- 1 pinch saffron threads
- 1 cup canned diced tomatoes
- 1.5 cup vegetable broth
- 0.5 cup dried apricots
- 1.4192 cup canned chickpeas
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp slivered almonds
- 2 tbsp cilantro
Method
- 01Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat.
- 02Add the chopped yellow onion and sauté until softened and translucent, about 5 to 7 minutes.
- 03Stir in the minced garlic, ground ginger, ground cinnamon, ground turmeric, and ground cumin. Cook for 1 minute until fragrant.
- 04Pour in the undrained canned diced tomatoes and the vegetable broth. Add the steeped saffron threads with their water and stir to combine.
- 05Bring the mixture to a simmer, then stir in the halved dried apricots and the rinsed canned chickpeas.
- 06Season with salt and black pepper.
- 07Cover the pot, reduce heat to low, and simmer gently for 20 to 25 minutes until the chickpeas and apricots are tender and sauce has thickened slightly.
- 08Ladle into a warm serving bowl and garnish with blanched slivered almonds and chopped fresh cilantro.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
