Moroccan Tagine with Apricots and Almonds

Name: Moroccan Tagine with Apricots and Almonds
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 400 g Chickpeas; 500 ml vegetable broth; 400 g diced tomatoes; 150 g onion; 200 g carrots; 200 g zucchini; 100 g dried apricots; 40 g almonds; 30 ml olive oil; 5 g cinnamon; 5 g ginger; 5 g turmeric; 5 g cumin; 15 g cilantro; 5 g salt; 2 g pepper

A fragrant and flavorful Moroccan tagine with chickpeas, vegetables, dried apricots, and toasted almonds. Perfect for a make-ahead vegan feast.

Total: 1 h 30 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 385
Protein: 12 g
Fat: 14 g
Carbs: 54 g

Ingredients

for 4 servings

Chickpeas400 g
vegetable broth500 ml
diced tomatoes400 g
onion150 g
carrots200 g
zucchini200 g
dried apricots100 g
almonds40 g
olive oil30 ml
cinnamon5 g
ginger5 g
turmeric5 g
cumin5 g
cilantro15 g
salt5 g
pepper2 g

Method

5 steps

Heat olive oil in a large pot and sauté diced onion, carrots, and zucchini until softened.
Stir in cinnamon, ginger, turmeric, cumin, salt, and pepper until fragrant.
Add chickpeas, diced tomatoes, vegetable broth, and dried apricots.
Simmer covered for 45 minutes until vegetables are tender and sauce has thickened.
Serve hot garnished with toasted almonds and fresh cilantro.