Dinner · Moroccan · 15 min
Moroccan Chickpea Tagine with Apricots and Almonds
- Calories
- 1053
- Protein
- 37g
- Carbs
- 141g
- Fat
- 30g
Ingredients
- 425 g canned chickpeas
- 0.6929 tbsp olive oil
- 75 g yellow onion
- 2 clove garlic
- 1 tsp ground ginger
- 1 tsp ground cumin
- 0.5 tsp ground turmeric
- 0.25 tsp ground cinnamon
- 1.5 cup vegetable broth
- 40 g dried apricot
- 0.5 tsp salt
- 0.25 tsp black pepper
- 15 g slivered almonds
- 10 g fresh flat-leaf parsley
Method
- 01Heat 1 tbsp (14 g) extra-virgin olive oil in a heavy Dutch oven or tagine pot over medium heat.
- 02Add 75 g finely chopped yellow onion and sauté until softened and translucent, 5-7 minutes.
- 03Stir in 2 minced garlic cloves, 1 tsp ground ginger, 1 tsp ground cumin, 1/2 tsp ground turmeric, and 1/4 tsp ground cinnamon. Cook for 1 minute until fragrant.
- 04Add 425 g drained chickpeas and 1.5 cups (360 g) vegetable broth. Bring to a simmer.
- 05Stir in 40 g chopped dried apricots. Reduce heat to low, cover, and simmer for 20-25 minutes until the sauce thickens and flavors meld.
- 06Season with 1/2 tsp salt and 1/4 tsp ground black pepper.
- 07Stir in 15 g slivered almonds just before removing from heat.
- 08Garnish with 10 g chopped fresh parsley and serve hot.
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