Lunch · Moroccan · 15 min
Moroccan Spiced Chickpea and Apricot Tagine with Toasted Almonds
- Calories
- 766
- Protein
- 24g
- Carbs
- 89g
- Fat
- 30g
Ingredients
- 1.0286 tbsp extra-virgin olive oil
- 35 g yellow onion
- 1 clove garlic
- 0.25 tsp ground ginger
- 0.25 tsp ground cinnamon
- 0.25 tsp ground turmeric
- 0.25 tsp ground cumin
- 1 pinch saffron
- 100 g canned diced tomatoes
- 120 ml vegetable broth
- 30 g dried apricots
- 259.2 g canned chickpeas
- 0.25 tsp salt
- 0.125 tsp black pepper
- 15 g slivered almonds
- 1 tbsp cilantro
Method
- 01Heat olive oil in a saucepan over medium heat. Add chopped yellow onion and sauté until softened and translucent, about 5 minutes.
- 02Add minced garlic, ground ginger, ground cinnamon, ground turmeric, and ground cumin. Cook, stirring constantly, until fragrant, about 1 minute.
- 03Stir in the steeped saffron (with its water), canned diced tomatoes with their juice, vegetable broth, salt, and black pepper. Bring to a simmer.
- 04Add halved dried apricots and drained chickpeas to the pan. Stir to combine.
- 05Reduce heat to low, cover, and simmer for 20 minutes until flavors meld and the liquid thickens slightly.
- 06Ladle tagine into a bowl, garnish with toasted slivered almonds and fresh chopped cilantro, and serve hot.
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