Moroccan Spiced Chickpea & Apricot Tagine

A Moroccan-inspired chickpea and apricot stew, built on the sweet-savory spice pairing that defines so much of North African cooking.

Serves

4–6

Prep Time / Cook Time

20 minutes prep, 40 minutes cook

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper (optional)
• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 1½ cups vegetable broth
• 3/4 cup dried apricots, halved
• 1 cinnamon stick
• 1 cup pitted green olives (optional)
• Salt and black pepper, to taste
• Fresh cilantro and toasted almonds, for garnish
• Cooked couscous or rice, for serving

Instructions

1. Heat olive oil in a large Dutch oven or tagine over medium heat. Add onion and cook until softened, about 5–6 minutes.
2. Stir in garlic and ginger; cook 1 minute until fragrant.
3. Add cumin, coriander, cinnamon, smoked paprika, turmeric, and cayenne. Toast the spices for 30 seconds, stirring constantly.
4. Add chickpeas, crushed tomatoes, vegetable broth, dried apricots, and the cinnamon stick. Stir to combine.
5. Bring to a simmer, then reduce heat, cover partially, and cook 30–35 minutes, stirring occasionally, until the sauce thickens.
6. Stir in olives, if using, during the final 5 minutes.
7. Remove the cinnamon stick. Season to taste with salt and pepper.
8. Serve over couscous or rice, garnished with fresh cilantro and toasted almonds.

Cultural Spotlight

Fun Fact: Tagines take their name from the traditional cone-shaped clay cooking vessel used across Morocco and the wider Maghreb, designed to trap steam and slowly concentrate flavor over long, gentle cooking. Pairing warm spices with dried fruit, as in this dish, is a hallmark of Moroccan cooking shaped by centuries of trans-Saharan and Mediterranean trade. This is a Moroccan-inspired preparation, not presented as a single authentic family recipe.

Chef’s Notes

No tagine at home? A Dutch oven works just as well. Leftovers taste even better the next day as the spices continue to develop.

A Note on Portions

This dish leans on fiber- and protein-rich chickpeas and vegetables rather than added fat, and is built to make a satisfying, vegetable-forward bowl without excess oil or heavy dairy.