Moroccan Chickpea Tagine
85% authentic · Moroccan
A fragrant and flavorful chickpea stew inspired by Moroccan tagine. It combines chickpeas with sweet and savory elements like dried apricots, preserved lemon, and warm spices.
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Ingredients
- Chickpeas (canned, drained and rinsed)2 cans (15 oz each)
- Sweet potato, peeled and cubed1 large
- Onion, chopped1 medium
- Garlic, minced3 cloves
- Vegetable broth2 cups
- Diced tomatoes (canned)1 can (14.5 oz)
- Dried apricots, halved1/2 cup
- Olive oil2 tbsp
- Ground cumin1.5 tsp
- Ground coriander1 tsp
- Turmeric powder1 tsp
- Cinnamon1/2 tsp
- Ginger, grated1 tsp
- Preserved lemon, rind only, finely chopped (optional)1/4 lemon
- Saltto taste
- Black pepperto taste
- Fresh cilantro, chopped (for garnish)2 tbsp
- Toasted slivered almonds (for garnish)2 tbsp
Steps
- 1
Heat olive oil in a large pot or Dutch oven over medium heat.
- 2
Add chopped onion and cook until softened, about 5-7 minutes.
- 3
Add minced garlic, grated ginger, cumin, coriander, turmeric, and cinnamon. Cook for 1 minute until fragrant.
- 4
Stir in the cubed sweet potato, diced tomatoes (undrained), vegetable broth, and dried apricots.
- 5
Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until sweet potatoes are tender.
- 6
Add the drained chickpeas and chopped preserved lemon (if using). Season with salt and black pepper.
- 7
Simmer for another 5-10 minutes to allow flavors to meld and chickpeas to heat through.
- 8
Garnish with fresh cilantro and toasted almonds before serving.
