A hearty and fragrant stew featuring tender chickpeas, sweet apricots, and vibrant spices, served over fluffy couscous.

Cuisine: Moroccan
Servings: 4

Ingredients

• 2 tablespoons (30 ml) olive oil
• 1 onion (150 g), chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1 (14-ounce/400 g) can diced tomatoes, undrained
• 1 cup (240 ml) vegetable broth
• 1 can (15 ounces/425 g) chickpeas, drained and rinsed
• 1/2 cup (70 g) dried apricots, chopped
• 1/4 cup (15 g) chopped fresh cilantro
• Salt and pepper to taste
• 1 cup couscous, cooked according to package directions

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. Add garlic, cumin, coriander, turmeric, cinnamon, and cayenne pepper; cook for 1 minute.
3. Stir in diced tomatoes, vegetable broth, chickpeas, and apricots. Bring to a simmer, then reduce heat and cover.
4. Simmer for 20-25 minutes, or until flavors have melded and chickpeas are tender.
5. Season with salt and pepper to taste.
6. Stir in cilantro just before serving.
7. Serve hot over couscous.

Suggested Drinks

Spanish Tempranillo: This medium-bodied red wine's fruity notes and earthy undertones pair well with the tagine's warmth and spice.

Non-Alcoholic Option

Moroccan Mint Tea: The sweetness of the mint tea complements the savory spices of the tagine.

Sparkling Apple Cider: Its crisp sweetness and bubbly texture provide a refreshing contrast to the hearty tagine.